Roasted Carrot and Ginger Soup
Mushroom, Barley, and Sage Soup
Spinach, Parmesan, and Garlic Soup
Butternut Squash Soup with Minced Bacon
Tomato, Bread, and Parmesan Soup
Extra-Smoky New England Clam Chowder
Mussels with Tomato and Saffron
Turkey Soup with Stuffing Dumplings
Root Vegetable Stew with Cumin, Coriander, and Millet
Butternut Squash and Wild Mushroom Risotto
Shrimp, Lemon, and Tarragon Risotto
Tubetti with White Wine and Clams
Spaghetti with Tuna and Tomato
Roasted Fish and Shellfish with Tomatoes and Parsley
Sautéed Calamari with White Wine, Garlic, and Clam Broth
Chicken Hearts and Gizzards in Italian-Style Tomato Sauce
Red-Wine-and-Tomato-Braised Duck
White Bean Casserole with Preserved Duck
Lentil and Garlic Sausage Stew
Cuban-Style Flank Steak and Pepper Stew
Andrew and Caitlin’s Soppressata Lasagna
Rabbit Stew with Marjoram and Vermouth
Tripe with Tomatoes, Thyme, and Oregano
Simmered Shrimp Sauté with Shiitake Mushrooms and Scallions
Olive-Oil-Poached Red Snapper with Tomato and Scallions
Baked Sea Bass, Papillote Style, with Lemon and Olives
Cod with Tomato, Saffron Broth, Leeks, and Couscous
Baked Chicken with Bacon, Mushrooms, and Pearl Onions
Chicken Braised with Mushrooms
Steamed Whole Chicken with Three Variations
Moroccan-Spice-Braised Lamb Shanks
Beef on a String Soup and Sandwich
Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes
Braised Oxtail with Cipolline Onions
Portuguese-Style Pork Roast with Steamed Clams
Braised Pork Loin with Artichokes
Pork Medallions with Barbecue Sauce
Braised Pork Belly in White Wine Sauce
Veal Shank Braised in White Sauce with Mushrooms
Veal Kidneys with Red Wine and Shallot
Ditalini, Orzo, Pastina (Acini di Pepe), Pennette, Tubetti, Tubettini