wine

One-Pot Smoky Fish With Tomato, Olives and Couscous

olive oil,

yellow onion, thinly sliced

(6-ounce) skinless mild, white fish fillets,

Kosher salt and black pepper

garlic (about 3 large cloves)

anchovies

smoked paprika

cayenne

dry white wine

chicken stock,

tomatoes

parsley,

pearl couscous

sherry vinegar or red wine vinegar

This Creamy Salmon Pasta recipe is a great way to show off what a "home chef" you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta with Spinach

Nonstick cooking spray

salmon 3/4 pound)

kosher salt, divided, plus more for pasta water

black pepper, divided

linguine

unsalted butter

garlic cloves,

heavy cream

lemon

box (5 ounces) baby spinach

capers

Lemon wedges, for garnish (optional)

Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.

Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.

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This Creamy Salmon Pasta recipe is a great way to show off what a “home chef” you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta

Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins. There are two steps to the process, which as Mr. Peternell points out can lead to endless improvisation. First, season the chicken and brown it well in a pan. Salt, pepper and flour are what’s called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid — white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water. Mr. Peternell does his braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.

Cal Peternell’s Braised Chicken Legs

chicken legs,

All-purpose flour,

neutral oil, or unsalted butter

onion,

carrot,

celery stalks, diced

garlic,

rosemary

bay leaf

parsley leaves

Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.

Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.

Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs are sizzling nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.

Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.

Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.

After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.

Spicy Shrimp Skillet with Tomatoes and White Beans

olive oil

cherry tomatoes (about 2 cups), halved

Aleppo pepper (or 1/4 teaspoon red pepper flakes)

dry white white

white beans, drained and rinsed

Kosher salt

shrimp

Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more.

Pour in the wine and simmer until the wine has reduced by half, about 1 minute. Stir in the beans, reduce the heat to medium-low, and season the mixture with salt as needed.

Add in the shrimp and gently toss to combine. Cover and cook until the shrimp are opaque and just cooked through, 3 to 4 minutes. Sprinkle with the parsley and serve immediately. This recipe is best eaten immediately, as it does not keep well.

Basic Mead recipe | Epicurious.com

grade-A honey

tap water

(1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast

Vegetarian Skillet Stuffed Shells recipe | Epicurious.com

pasta shells (about 6 oz.)

kosher salt, divided,

Tbsp. olive oil

lb. crimini mushrooms, thinly sliced

tsp. black pepper

baby spinach

garlic cloves, thinly sliced

marinara sauce

red pepper flakes

ricotta

Tbsp. finely chopped oregano, divided

Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute, lends voluptuousness. This recipe is adapted from Nicole Ponseca and Miguel Trinidad’s forthcoming cookbook “I Am a Filipino” and their restaurant Maharlika in New York, where the dish is always served with rice and bagoong, a fermented seafood paste that brings a depth of flavor akin to aged cheese or steak.

Oxtail Stew in Peanut Sauce (Kare-Kare)

oxtails,

salt and black pepper

vegetable oil

red onions, cut into large dice

celery stalks, cut into large dice

carrot, cut into large dice

thyme sprigs

red wine,

Shaoxing wine

stock,

Japanese eggplants (about 1/2 pound), sliced 3/4-inch thick

beans

commercial creamy peanut butter,

soy sauce

Sugar,

achuete (a.k.a. achiote oil

Bagoong (optional)

white rice

Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.

Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)

Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.

Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.

Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.

About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.

Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.

Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.

When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.

Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.

Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.

Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) Recipe

(500 milliliters) homemade chicken stock

gelatin

(30 milliliters) vegetable oil, plus more as needed

beef

carrots

onions

(60 milliliters) cognac

(750 milliliters) dry red wine

(15 milliliters) Asian fish sauce

(15 milliliters) soy sauce

(20 grams) all-purpose flour

(110 grams) slab bacon

mushrooms

flat-leaf parsley leaves

Preheat oven to 300°F. Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on. Set aside.

In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.

Add split carrots, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on bottom of Dutch oven threaten to burn.

Add brandy, if using, and boil until alcohol has nearly cooked off, about 2 minutes. (If not using brandy, proceed with next step.)

Scrape chicken stock and all gelatin into Dutch oven. Add red wine, fish sauce, soy sauce, and bouquet garnis and bring to a simmer, then lower heat to maintain simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste. Add beef and any accumulated juices to Dutch oven. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 hour 30 minutes.

Meanwhile, in a large skillet, cook lardons over medium-high heat, stirring occasionally, until fat has rendered and lardons are lightly browned and crisp, about 6 minutes. Transfer lardons to a plate with a slotted spoon. 

Add mushrooms to skillet and cook, stirring occasionally, until mushrooms have released their liquid and browned, about 12 minutes; add oil as needed if pan becomes too dry. Add diced carrots and pearl onions and continue to cook, stirring occasionally, until lightly browned, about 5 minutes.

Remove stew from oven. Using tongs, fish out and discard large pieces of carrot and onion. Discard bouquet garnis. Using a ladle, skim off and discard accumulated fat on surface. Add reserved lardons and sautéed carrots, onions, and mushrooms to stew, return to oven, and continue to cook, uncovered, until beef is tender, about 30 minutes longer.

Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in refrigerator; remove solid fat cap from surface once fully chilled. Reheat stew on the stovetop or in a low oven.

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don’t sauté the mushrooms and onions until just before serving. This recipe is part of <a href="https://cooking.nytimes.com/new-essentials-french-cooking">The New Essentials of French Cooking</a>, a guide to definitive dishes every modern cook should master. <a href="https://store.nytimes.com/products/new-essentials-of-french-cooking">Buy the book.</a>

Beef Bourguignon

beef chuck

salt,

black pepper

pancetta

onion, finely chopped

tomato paste

all-purpose flour

red wine

thyme

pearl onions, peeled (about 12 to 15 onions)

cremini mushrooms, halved if large (about 4 cups)

sugar

flat-leaf parsley,

Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.

In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.

Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.

Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.

Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.

Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.

To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

Clam Toasts with Pancetta recipe | Epicurious.com

olive oil, divided, plus more for drizzling

pancetta (Italian bacon), finely chopped

garlic cloves, 2 thinly sliced, 2 whole

sweet onion, finely chopped

fennel fennel fronds

lemon zest

fennel

dry white wine, divided

sourdough bread

clams

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

Best Eggplant Parmesan

cloves

red onion, chopped

anchovy

basil leaves

oregano

eggplants

panko (Japanese breadcrumbs)

Parmesan, divided

eggs,

basil

low-moisture mozzarella, grated (about 1⅓ cups)

mozzarella,

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.

Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.

Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.

Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.

Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.

Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.

Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.

Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.

Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

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