The Sur La Table Blog
This recipe comes to us courtesy of Food52’s Kristen Miglore and her new cookbook, Genius Recipes. In it, she writes:
Roasted carrots seem like a perfect realization of everything a carrot should be: their blunt crunch softened, their sweetness concentrated, their smooth facade pleasantly crinkled. In practice, though, they can have a hard time living up to their promise: they don’t cook through, they burn…
Fall might be my favorite time of year for having people over for dinner — the meals are meant to be big, hearty and lingered over, but the stress of the holidays hasn’t hit yet. To see what our cooking class program had on the menu for fall dinner parties, I dropped into the test kitchen as they prepared recipes from our “Fall Entertaining: Dinner with…
The wonderful aromas and flavors of this dish are the perfect way to warm up on a cold night. The better quality of the beef, red wine, and tomatoes you choose to use, the richer and more flavorful the final product will be.
