This recipe follows closely the precepts of a classic ragù. It is important to chop the vegetables finely, so that they are the size of grains of rice. Heat the butter and oil in a heavy-based ...
Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and ...
Try this recipe taken from Gwyneth Paltrow's Notes ... Fold the duck meat into the ragu along with the tomato purée and cook on very low heat, uncovered, for at least 1 hour and up to 4, adding ...
red onion, tarragon, capers and mustard, gets layered onto a brioche bun and tastes like the epitome of summer. Find these recipes and more in Food & Wine's guide to seafood sandwiches.
Featured Recipe View Recipe → With your Sunday supper taken care of, you can turn to the rest of the week. … It is Thanksgiving Day in Canada, and I’m nothing if not polite. I’ll toast our ...
Inspired by his London roots and California cooking style, Oliver Ridgeway’s Camden Spit & Larder is a brand-new eatery in the booming Downtown Commons neighborhood. The menu features unfussy, ...
Another F&W favorite is Daniel Boulud's recipe for Brazilian-inspired moqueca, a seafood soup he makes with shrimp, mahimahi and squid. He marinates the fish in ginger and garlic, and makes shrimp ...