TBT: An Updated Take On Coq Au Vin

It’s not as chilly in the Northeast today, but it still cools off by evening, especially since it’s getting darker earlier and earlier.  And that means it’s great weather for cooking all the fall dishes you’ve missed! Since I got a new Le Creuset round braiser as a wedding gift, coq au vin seemed like the…

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Spring Throwback: Risotto with Fiddlehead Ferns, Ramps and Morels

The farmers’ markets are filled with the first signs of spring.  Pungent ramps, tightly curled fiddlehead ferns and plump morel mushrooms should now be available.  Having eagerly awaited something fresh besides kale all winter, these ingredients are greedily scooped up by all the greenmarket shoppers I know.  Unfortunately, the prices reflect the short-growing season and…

Mediterranean Stuffed Veal Breast

Preparing less common cuts of meat can be intimidating.  These little known treasures typically require longer cooking times and benefit from braising.  They also tend to be inexpensive.  Consider veal breast.  At about $2.99/lb, it’s much cheaper than cutlets or chops. Easy to make and elegant, this recipe should please everyone (unless they have an…