• mabryp on August 18, 2013

  mine has an alternative cover photo of Jacques Pepin's Beef Stew in Red Wine Sauce

Notes about Recipes in this book

• Roasted carrot and avocado salad with citrus dressing

  • Rutabaga on December 15, 2014

    This same recipe appears in the book Jamie at Home, although this version is more specific with measurements and some of the ingredients. It's a salad full of rich flavors, and makes for a substantial side dish or light meal; you just need to plan for enough time to cook the carrots (a little over half an hour total). You can improvise with any number of greens, and I enjoy adding pumpkin seeds.

  • Barb_N on January 29, 2015

    I made only the carrots to serve as a side. What a delicious flavor, roasting with cumin/citrus/olive oil.

• Chicken goulash with biscuit dumplings

  • Rutabaga on October 16, 2016

    This was a big hit with my five-year-old. He probably appreciated the fact that I used only one tablespoon of sweet paprika instead of the two tablespoons of hot called for in the recipe. The flavor was mild, but still good, and the dumplings are incredibly tender. I also used chicken breasts instead of thighs, which were still good, but drier than the thighs would have been after baking in the oven.

• Chinese-style ribs with guava barbecue sauce

  • hillsboroks on September 10, 2014

    There was a good reason Food and Wine included this recipe on their list of the 20 best ever recipes. It is an amazing way to do ribs, easy but with lovely flavor twists. We made these for three different dinner parties in August and everyone asked for the recipe. I found the can of guava paste at a small Hispanic market and there was just enough to make 3 batches of the barbecue sauce.

• Pasta with Abruzzi-style lamb sauce

  • muendy on February 01, 2014

    This recipe looks delicious and I was very excited to try it, but the tomatoes called for in the recipe were too much. It might be better made with a prepared tomato sauce (jarred or homemade) rather than the canned plum tomatoes.

  • mharriman on April 04, 2024

    Hearty and comforting on a rainy, stormy night. The most time consuming part of the preparation was cutting my leftover leg of lamb into small dice. Everything else was a snap. The wine and Romano cheese gave it some depth, and Marcella Hazen’s well known technique of cooking the tomatoes down also helped develop the flavor. Served with a crisp green lettuce salad and Chianti wine.

• Spiced chicken with coconut-caramel sauce and citrus salad

  • MmeFleiss on January 14, 2015

    This recipe is on constant rotation in our house, although I use drumsticks when I make it. So tasty for minimal work. The sweetness of the caramel mixed with fish sauce is genius.

• Asian-spiced short ribs

  • RecipesLost on September 05, 2014

    Combines Soy + Red Wine. The combination we were after. Of course Jean-Georges Vongerichten.

• Beef stew in red wine sauce

  • chawkins on January 24, 2016

    I use chuck roast rather than the flatiron steak, as that is what Jacques suggested as an alternative. I also cut my beef into 16 pieces rather than 8, and used regular carrots, sliced, instead of baby carrots. Great warming meal for a snowy day. Not "winey" at all, even though a whole bottle of cabernet sauvignon and nothing else was used to braise the beef. The vegetables and pancetta were cooked separately and mixed into the stew at the end.

  • jhallen on April 03, 2021

    I've made this a few times and it's been great each time. Very easy. Used flatiron steak as written. No changes necessary, perfect as is.

• Flaugnarde with pears

  • raybun on June 04, 2017

    This is a Dutch baby/ clafoutis hybrid. Crispy exterior, soft rum scented custard centre. I mis-timed my main course (chorizo burgers with manchego & caramelized onions from Dinner by Melissa Clark if you're interested!) so unfortunately it sat on the counter a little longer than it should have. Best eaten immediately! Delicious nevertheless. I'd like to try this with cherries this summer when they become affordable.

• Turkey kibbe kebabs with two sauces

  • chawkins on October 23, 2016

    You can't go wrong with a Paula Wolfert recipe. The spicing for the kibbe was spot on. I made a mixture of 3 part sweet paprika, 1 part smoked paprika and 1 part gauchugaru for the Aleppo pepper. The two sauces were excellent, even though I was short on mint and forgot the walnut in the lemon sauce.