Classic Pot-au-Feu (French Boiled Beef and Vegetables)
Pot-au-feu (pot on the fire) is one of France’s most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all simmered in a flavorful broth until buttery and tender. The art of it comes down to selecting the right cuts of beef, and ensuring each one, plus all the vegetables, are cooked perfectly.
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Braised Lamb Shoulder With Dried Chilies and Dates
This set-it-and-forget-it dish is perfect for a lazy Sunday when you’d rather curl up on the couch than slave over a stove. All it takes is a few minutes of simple prep and a Dutch oven does the rest of the work. This tender braised lamb is packed with flavor from powerhouse ingredients like smokey morita chilies, fruity guajillo chilies, and sharp tomatillos, all tempered by sticky sweet dates. It’s perfect on tortillas for an inspired taco night or over rice and beans.
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