DAY Recipe

Renoir chef Alex Stratta serves this dish over mashed potatoes flavored with horseradish.

Makes 4 servings.

INGREDIENTS
2tablespoons olive oil
4 1/2pounds beef short ribs
1cup chopped carrots
1cup chopped onion
1cup chopped celery
8garlic cloves, chopped
1/4cup honey
1/2cup red wine vinegar
4cups canned low-salt chicken broth
1750-ml bottle [...]

As the planner and coordinator of a cookbook for gourmet groups in Bakersfield, I test a lot of recipes,” says Jackie Mote Carlile of Bakersfield, California. “This is one I developed and refined, and my friends and family agree that the final results are outstanding.’
A quick and elegant entrée for the holidays.

[...]

Makes 4 servings.

INGREDIENTS
45- to 6-ounce sea bass fillets
1/4cup sherry wine vinegar1tablespoon butter
1/3cup chopped onion
1/3cup coarsely grated peeled granny smith apple
6ounces fresh oyster mushrooms, cut into 1-inch pieces
2teaspoons chopped fresh thyme
3tablespoons apple juice
DIRECTIONS
Preheat oven to 450°F. Place fish in [...]

INGREDIENTS

1 tablespoon extra virgin olive oil
2 lbs bone-in skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped shallots , no substitute
1/4 cup balsamic vinegar, - 10 year old

DIRECTIONS

Heat a large frying pan on medium high heat and add olive oil.

Rinse thighs with cold water and pat dry with paper towelling.

Season thighs with salt and pepper.

Brown chicken thighs well on all sides, about 3 minutes.

Cover, reduce heat to medium and [...]

(Salade Verte à la Vinaigrette)
This is a basic recipe, one that should be part of every culinary repertoire. On the farm it is an everyday salad that changes according to the season, depending on what greens are fresh in the garden.
In winter I am a slave to escarole, which I occasionally combine with Belgian endive. [...]