After a week of labor-intensive recipes from New Classic Family Dinners by Mark Peel, I was ready for something that required a little less work. I had originally picked up some trout to make Peel's take on matelote, a fish... More
Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely.... More
The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes... More
"I have never seen smoother potatoes." ©iStockphoto.com/cveltri Homemade mashed potatoes can be great, but oftentimes lumpy, dry, and underseasoned—or even worse, mealy. Then there are restaurant mashed potatoes. Those ethereal white mounds of creamy potatoey deliciousness are perfectly salted, without... More
I cannot remember the last time that I cooked a steak at home. It's one of those things that I think about doing all of the time, but once I make my way up to the front of the line... More
