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Red Wine-Braised Short Ribs from Barefoot Contessa. Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil,…
- Creamy Parmesan Polenta
4 cups chicken stock, preferably homemade; 2 teaspoons...
- Creamy Parmesan Polenta
Ingredients. 1 rack pork spare ribs (about 2 1/2 pounds), cut into individual ribs. Kosher salt. 3 tablespoons extra-virgin olive oil. 6 garlic cloves, crushed and peeled. 4 fresh bay leaves. 4 sprigs fresh rosemary. 1 cup low-sodium chicken stock. 4 medium russet potatoes, peel left on, cut into thick wedges (about 2 pounds) 1 cup dry white wine.
101 West 22nd Street. Kansas City, MO 64108 (816) 221.3722
Home-Style Lasagna. Back. Serves 8. Notes. This version of lasagna is made with dry ready-to-bake lasagna noodles and is perfect for home cooking. Ingredients. 3 tablespoons extra-virgin olive oil. 6 cloves garlic, peeled and thinly sliced. Peperoncino flakes, to taste. Two 28-ounce cans whole San Marzano tomatoes, crushed by hand. Kosher salt.
Weeknight Bolognese. Serves 4 to 5 | Level: Beginner. Photo: Quentin Bacon. 2 tablespoons good olive oil, plus extra to cook the pasta. 1 pound lean ground sirloin. 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano. ¼ teaspoon crushed red pepper flakes. 1¼ cups dry red wine, divided.
Beef Bourguignon. Preheat the oven to 250 degrees. Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Ingredients. Kosher salt. 3 tablespoons extra-virgin olive oil, plus more for drizzling. 3 sweet Italian sausages (totaling about 12 ounces), removed from casings. 1 large red onion, sliced. 2 teaspoons chopped fresh thyme. 1 small head savoy cabbage, coarsely shredded. Peperoncino flakes. 3 tablespoons tomato paste. 1 pound rigatoni.
