• Braised Oxtail Ragu with Pappardelle Served on Wedgwood

Braised Oxtail Ragu with Pappardelle

Serves: 6 | Prep: 1 hour | Cook: 3 hours 15 minutes

Braised oxtails are a deeply flavorful and succulent cut of meat from the tails of cattle.  No surprise there.  But it’s the marrow filled tail bones that really gives this dish it’s distinctive mouth-watering flavor.  The meat is dense and delicious, and the […]

By |May 8th, 2015|Meats, Winter|0 Comments
  • Pappardelle egg pasta nests / @adrunken_duck

Pappardelle Pasta Nests

Serves: 8 | Prep: 1½ hours | Cook: 5 minutes

Pappardelle is a broad pasta, clocking in at ¾ to one inch in width.  Named for the Italian verb pappare, meaning to eat hastily, wolf down, gobble up – you get the picture.  It pairs well with heartier sauces made from porcini mushrooms, oxtails, or even wild boar.  Pappardelle with braised wild […]

By |April 30th, 2015|Pasta, Winter|0 Comments
  • roast-chicken-a-la-duxcelles

Roast Chicken Stuffed with Minced Mushroom and Shallot

Serves: 4 | Prep: 20 minutes | Cook: 25 minutes sauté duxelles, 20 minutes per pound roasting

I put to you, why settle for only the sexy chicken parts, like breasts and thighs, when you can have a  delicious whole roasted chicken?  Roasting chicken requires little effort, and truthfully, little skill.  This variation is mercifully easy to prepare when […]

By |April 17th, 2015|Poultry and Game, Winter|0 Comments
  • Mussels in white wine garlic in squid ink pasta /

Pasta with Mussels in Tomato, White Wine and Garlic

Serves: 4 | Prep: 15 minutes | Cook: 10 minutes

One of our favorite cold weather shellfish meals is a steaming bowl of mussels, drowning in a heady broth of tomatoes, white wine, and garlic. Today, we’ve paired our mussels with a squid ink pasta, as gorgeous to look at, as it is delicious to […]

By |March 22nd, 2015|Pasta, Seafood, Winter|0 Comments
  • Squid Ink Pasta Nests

Handmade Squid Ink Pasta

Handmade squid ink pasta dishes are dramatic in color and extremely subtle in delicious flavor. The deep black intensity of the ink heightens the visual interest of spaghetti and ravioli, and is the perfect foil for seafood accompaniments like steamed mussels. Here we create an egg pasta with semolina and unbleached flour that is soft […]

By |March 21st, 2015|Pasta, Winter|0 Comments
  • Braised Short Ribs

Braised Short Ribs with Rosemary

Serves 4 | Prep: minimum 3 hours marinate | Cook: 3½ hours

On this chilly morning, with winter still in the air and short ribs on our mind, we made a beeline for Dickson’s Farmstand Meats in the famed Chelsea Market of NYC to pick out two wicked grass fed short ribs.  The prize cow of braised beef cuts.

Short ribs are […]

By |March 14th, 2015|Meats, Winter|1 Comment
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