Beer-Braised Brisket

This is an excellent make-ahead dish. In fact, it gets better and better the longer it sits. Braise the day before and pop it back in the oven when you want to serve it for maximum flavor. I served mine over Pureed Parsnips, the perfect sweet accompaniment to this salty and zesty beef.  It's important to use beer that's … [Read more...]

Coq Au Vin

I love Coq au Vin.  There's something so amazing about chicken simmering slowly in red wine - the acidity and the sweetness working together to make the most delicious stew.  While most versions are served over mashed potatoes, I decided to add diced potatoes to the recipe for a one-pot stew that's both simple and hearty. … [Read more...]

Piccadillo

I take Cuban food very seriously, and have been trying for the past six years to make the perfect picadillo. Picadillo is essentially Cuban peasant food - ground beef cooked slowly with sofrito, tomatoes and olives. A dash of cumin here, a pinch of oregano there, and you’re on your way to a picadillo party. But no matter … [Read more...]