Recipes

• Beef bourguignon

  Beef braised in red wine with lardons, mushrooms, and pearl onions — the master braise, per Julia Child's lineage.

  Serves 6 · 4 hr

• Beef stroganoff

  Seared strips of beef in a mushroom, mustard, and sour-cream sauce — Russian aristocratic fast food, done in 30 minutes.

  Serves 4 · 35 min

• Cacio e pepe

  Pasta, pecorino, pepper, starch water — three ingredients and one unforgiving emulsion.

  Serves 2 · 20 min

• Chicken Kiev

  Breaded chicken breast around a core of garlic-herb butter — retro engineering where the payoff is the burst.

  Serves 4 · 1 hr 30 min

• Coq au vin

  Chicken braised in red wine with lardons, mushrooms, and pearl onions — the bourguignon method on a bird's timeline.

  Serves 4 · 2 hr

• French onion soup

  Deeply caramelized onions in beef stock under a Gruyère raft — a patience dish; the caramelization is the recipe.

  Serves 4 · 1 hr 45 min

• Lasagna al forno

  Ragù and béchamel layered thin — the Emilian version, where the sauce-to-pasta ratio is the whole game.

  Serves 8 · 4 hr 45 min

• Risotto alla milanese

  Saffron risotto finished with butter and Parmigiano — the technique benchmark for all risotto.

  Serves 4 · 40 min

• Roast chicken

  Dry-brined, high-heat simple roast — the foundational recipe that calibrates a cook.

  Serves 4 · 1 hr 15 min

• Shepherd's pie

  Lamb ragù under browned mashed potato — proper gravy body and a dry mash are the two levers.

  Serves 6 · 1 hr 45 min

• Sourdough focaccia

  A wet, oil-baked pan bread leavened with starter. The lever is a full proof; bake it puffy, not on the clock.

  Serves 8 · 7 hr 30 min

• Sourdough sandwich bread

  A wet sourdough baked in a loaf pan for everyday slicing and toast. The lever is the second rise; don't bake until the dough reaches the rim.

  Serves 12 · 11 hr

• Spaghetti bolognese

  Slow-simmered meat ragù on a rendered-pancetta base with milk and wine — Hazan's method with the Accademia's pancetta, plus why tagliatelle purists have a point.

  Serves 6 · 3 hr 45 min

• Spaghetti carbonara

  Eggs, cured pork, pecorino, pepper — an emulsion technique dish where the only hard part is not making scrambled eggs.

  Serves 4 · 25 min

• Steak au poivre

  Peppercorn-crusted steak with a cognac-cream pan sauce — steak Diane's austere French sibling.

  Serves 2 · 25 min

• Steak Diane

  Pan-seared steak in a flambéed brandy, mustard, and cream pan sauce — the 1950s tableside classic.

  Serves 2 · 30 min

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