Season 5
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Bistro Classics
Who hasn’t been served a bowl of watery French onion soup with crunchy onions and way too much gooey cheese? Meanwhile a baked goat cheese salad is a delicate balance of textures, temperatures, and flavors that is often out of kilter. Our goal was simple: Take French onion soup and baked goat cheese salad and make stellar versions of these bistro favorites.
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Winter Supper
Osso buco, literally “bone with a hole,’’ is the Italian term for veal shanks. This meaty cut, akin to beef shanks or lamb shanks, becomes meltingly tender when stewed for several hours in a covered pot. Our goal was to create a recipe that guaranteed perfectly tender meat with rich flavor. We serve it with a simple and satisfying polenta.
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More Italian Classics
Pasta all'amatriciana is perhaps Rome’s most famous dish. Despite the fancy name, it’s nothing more than long-strand pasta sauced with tomatoes, onion, bacon, and hot pepper flakes and dusted with cheese. This simple dish is about the details, and we knew they could be mastered.
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In an Italian-American Kitchen
Too often, eggplant Parmesan is a soggy, oily mess. And pasta with chicken and broccoli is heavy and bland. But after many tests in the kitchen, we've come up with recipes that give these simple, honest dishes the respect they deserve.
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Pissaladiere
Pissaladière is Provençal street food, a fragrant, pizzalike tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme. We figure out how to make a great version of this French classic.
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A Passage to India
Authentic ethnic recipes can be daunting, especially when the cooking techniques are unfamiliar to American cooks. Our goal when developing recipes for chicken biryani and mulligatawny soup was to create dishes with authentic flavors but available ingredients.
