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Chicken Stock
Red Bell Pepper and Frisée Salad
Monkfish with Savoy Cabbage and Juniper Berries
Even though the bulk of this recipe comes from the rather humble ingredients—the cabbage, potatoes, and onions—the monkfish i...
Duck with Green Picholine Olives
This duck recipe is almost a cross between a braise and a confit, since I leave all the fat under the skin during the cooking, then take ...
Pork Butt with Hazelnuts, Golden Raisins, and Jerusa...
Cut from the leg, pork butt has a lot of flavor but not a lot of fat. That makes it ideal for braising, since the liquid (in this case ch...
Smoky Beef Chili
What makes this chili the best of its kind is using my Homemade Chili Powder, ground from dried chilies. It gives this dish an enormous a...
Homemade Chili Powder
Spicy Oxtails with Pears and Sweet Potatoes
Everyone knows that the best meat is next to the bone, and with an oxtail, all the meat is next to the bone. There’s not another pa...
Endive Braised in Crème Fraiche
Since endive is a bitter vegetable, I like to pair it with cream and cheese to tame the assertive flavor. The ham adds a salty meatiness ...
Morels and Pea-Shoot Gnocchi in a Light Broth
Daniel Boulud is widely recognized as one of the finest chefs in the world, and as owner of Restaurant Daniel in New York he is constantl...
Daniel comes from Lyon, France, which means his approach to food and restaurants is very French -- but with an American sp...
