Short Rib Stew

• Contributed by Ethan Stowell

When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.

INGREDIENTS

• Ingredients
  1. 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
  2. 1/4 cup all-purpose flour
  3. 3 tablespoons extra-virgin olive oil
  4. 2 cups dry red wine
  5. 3 cups veal or chicken stock
  6. 6 carrots, cut into 1/2-inch dice
  7. 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  8. 3 medium parsnips, peeled and cut into 1/2-inch dice
  9. 1 large onion, cut into 1-inch dice
  10. 1/2 pound cremini mushrooms, quartered
  11. 1 tablespoon thyme leaves, chopped
  12. 8 sage leaves, coarsely chopped
  13. Kosher salt and freshly ground pepper

DIRECTIONS

1. In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
2. Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
3. Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.

Yucatán Pork Stew with Ancho Chiles and Lime Juice

• Contributed by Tia Harrison

Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks and belly. Here she cooks the stew with pleasantly bitter ancho chiles.

INGREDIENTS

• Ingredients
  1. 1/4 cup vegetable oil
  2. 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
  3. Salt and freshly ground pepper
  4. 2 large white onions, cut into 1/2-inch pieces
  5. 8 garlic cloves, smashed
  6. 1 pound carrots, cut crosswise into 2-inch lengths
  7. 3 ancho chiles, seeded and cut into very thin strips with scissors
  8. 3 bay leaves
  9. Pinch of ground cloves
  10. 1/4 cup fresh lime juice
  11. 6 cups chicken stock
  12. 6 plum tomatoes, quartered lengthwise
  13. 2 tablespoons chopped cilantro
  14. Steamed white rice and sliced jalapeños, for serving

DIRECTIONS

1. In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.
2. Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, cloves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.

MAKE AHEAD

The stew can be refrigerated for up to 3 days. Reheat before serving.

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

Mix ingredients together and store in an airtight container for up to 6 months

Ingredients

• 3/4 teaspoon ground cinnamon
• Kosher salt and freshly ground pepper
• 4 Cornish hens (about 1 1/4 pounds each), rinsed and dried
• 15 jarred grape leaves (optional)
• 3 cups low-sodium chicken broth
• 1 1/2 cups wild rice blend
• 6 tablespoons unsalted butter
• 1 large shallot, minced
• 1 clove garlic, minced
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cumin
• 3/4 cup pomegranate seeds, plus more for serving
• 2 tablespoons chopped fresh parsley, plus sprigs for serving
• 2 tablespoons chopped fresh cilantro, plus sprigs for serving
• 3 large egg yolks
• 3/4 cup fresh orange juice
• 1 tablespoon pomegranate molasses

Directions

Ingredients

• 1 orange
• 2 tablespoons unsalted butter
• 3 tablespoons packed light brown sugar
• 1 vanilla bean, split lengthwise
• 1/4 cup orange liqueur or brandy
• Kosher salt
• 3 ripe bananas, peeled, halved lengthwise and crosswise
• 1/2 cup dark rum
• Whipped cream, for serving

Directions