by：While it may take a bit of trial and error when you start your semolina pasta dough making journey, just remember: anyone can make great fresh pasta.

by：My take on boeuf bourguignon skips a couple ingredients—namely the bacon, whose fat traditionally adds luscious flavor to the classic French stew, and the flour, which would otherwise serve as a thickener for the sauce. I find that boneless beef short ribs, which are marbled with fat and collagen, do all the heavy lifting in this recipe and help you arrive at a final stew that’s just as glossy, satisfying, and full of deep, savory flavor as the original. My final flourish is a clean, crunchy panko gremolata with parsley, lemon zest, and raw garlic (trust me!) that helps to liven up the slow-cooked dish and will make you wonder why you haven’t been sprinkling this stuff over your food the whole time. This single-serving recipe is for my column, Table for One. Should you have more mouths to feed, then just multiply the amounts you see here.

by：Forget chickpea, mushroom, bean, and quinoa patties. With vegan ground beef—Impossible Foods or Beyond Meat Burger—you can make smash and cheeseburgers at home.

by：These aren't from Ikea. They contain no pre-made meatballs, onion soup mix, or cream of mushroom. They are not healthy in any way. Old-school Swedish meatballs are a hassle to make but are absolutely worth it -- even in the triple batches you will have to make to satisfy your family, friends, and yourself. Merry Christmas to all! New-School Tips: - When browning the meatballs, roll them frequently to maintain any semblance of roundness. Cooking chopsticks (the long ones) are a great asset for this and keep your wrists away from sputtering melted butter to boot. - Swedish meatballs do quite well in a warm crockpot, should you find it in your heart to share them. - Homemade, collagen-rich broth adds a lot to an already fantastic recipe. Out of distaste for store-bought broth, I once used homemade pho broth in the recipe and it complemented the spices in the meatballs nicely.

by：Before discovering Suzanne Goin's slow-cooked Tuscan kale, I thought I knew nearly every possible way to prepare dark leafy greens: sautéed quickly with garlic and red pepper flakes; raw, sliced thinly, and massaged with dressing; and boiled four ways à la Zuni Cafe. But Goin's recipe, which calls for blanching the kale first, then cooking it slowly with sautéed onions for 30 minutes, was unlike any method I had ever tried. The kale essentially cooks until it turns black and is crispy at the edges, and it has become one of my favorite things to eat. The only trouble with the recipe is that it never makes enough -- I can eat a pound of this kale in one sitting. But when it's beefed up with toasted bread crumbs and crispy pancetta, and when it's topped with a poached egg or served over creamy polenta, it starts becoming a meal. Slow-cooked kale is a nice addition to so many dishes from pastas to grain salads to pizza, but it seems to pair particularly well with eggs -- it is delicious tucked into an omelet with feta cheese. Notes: This is my favorite way to prepare/use slow-cooked Tuscan kale, but know the recipe can be adapted to your liking. You can omit the pancetta and use an additional tablespoon of olive oil. You can use crushed red pepper flakes in place of the chile. You can top it with a fried or soft-boiled egg. I've learned not to skimp on the olive oil and to not rush the kale-cooking process — the key is to not stop cooking until the kale is black.

by：Surf and turf is a Christmas Eve tradition at our house. A couple years ago it was lobster and filet; this year it was king crab and rib eye. It's a serious feast for a food-loving family. To accompany the spread, we whipped up some twice-baked potatoes. To spice it up, we sautéed some kale and mixed it in with the potatoes.

by：This is not the confit they teach in cooking school, or the kind served at restaurants. It's the kind you can make any time -- all you need are a few good duck legs, a skillet and some very basic spices. And it's just as good. Melissa Clark's method is very simple, and the best perk is you don't need to come up with a vat of duck fat before you get going -- you just render some out from the cured duck legs themselves. Note: This recipe is easily halved. Adapted very slightly from In the Kitchen with a Good Appetite by Melissa Clark.

by：Do you remember my friend Stephen from last summer? He of the S'mores Semifreddo? This summer, he struck again, this time with a fish and corn dish. He served it at an end-of-season dinner party at the beach, and it captured the season so simply, so deliciously, I made it the following night for my family. Stephen topped the fish with Julia Child's lemon beurre blanc. I went the lazy-man route and doused the fish with lemon juice the moment I took it out of the oven. You can use any fish you like. I made it with striped bass, and for the photo, we cooked tilapia.

by：This is a substantial sandwich,tender flank steak that I marinaded in chimichurri and pan seared. I grilled the brioche that's cut extra thick, made a chimichurri mayonnaise, and added slices of fresh tomato. The steak would be equally delicious grilled. - sdebrango

by：I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite! The smarty-pants trick to success with this recipe is: you absolutely, positively MUST pour off most of the fat after browning/mostly cooking the chicken. Then, you must reduce the vinegar to a very thick syrup. Otherwise when you add the crème fraiche, the sauce will turn out beige and watery.