Winter warmers: beef bourguignon
This French stew is perhaps the classiest way to do comfort food. It's perfect for making on a day spent indoors avoiding the chilly weather: Preheat oven to 350. Pat dry 3 lb beef chuck cubes. Season all over with 2 tsp salt and 1/2 tsp pepper. Let rest 30 minutes. Meanwhile, in a heavy pot over medium low, heat 1 tbsp oil. Add 8 oz bacon, cut into pieces. Cook until crispy. Remove from pot with a slotted spoon. Increase heat to medium and cook beef in a single layer in rendered fat until well-browned all over, turning occasionally. Remove from pot once done. Cut 4 peeled carrots into 1 1/2 inch pieces. Dice 1 onion. Mince 2 cloves garlic. Add onion, carrots, and a pinch of salt to pot and cook, stirring, until softened, 7-10 minutes. Reduce heat to medium low and stir in garlic and 1 tsp tomato paste. Cook 1 minute. Stir in 2 tbsp flour and cook 1 minute more. Return beef and juices to pot, along with half of bacon, 1 thyme sprig, 1 bay leaf, and 1 bottle red wine. Cover pot and transfer to oven. Cook 1 1/2 to 2 hours, stirring occasionally. Meanwhile, in a large pan over medium heat, heat 1 tbsp oil. Add 8 oz mushrooms, 8 oz trimmed pearl onions, 1/2 tsp sugar, salt and pepper. Pour in 1/2 c water. Cover pan and cook 10 minutes. Remove lid and continue cooking until liquid is mostly evaporated. Stir mushrooms, onions, and remaining bacon into stew once it's done cooking. Sprinkle with chopped parsley and serve. View all
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Seasonal winter salad
Get your green on with best-of-season produce from our favorite farms. We love crisp pears, crunchy walnuts, and making bright dressings with apple cider vinegar to ring in winter's harvest. View all
Saucy braised lamb shanks
Lamb shanks are perfect for when you crave a dish that's meaty, comforting, and hearty. Try them out with this take from our kitchens: brown the shanks in a large, heavy pot, then add in carrots, onion, celery, garlic, tomato paste, a bit a flour, some herbs, and a good amount of white wine. Add in some broth, then simmer covered in the oven until fall-apart tender. Reduce the sauce, then drizzle over and serve. Get the full recipe on the FreshDirect blog. View all
Braised harissa chicken
This Braised Harissa Chicken recipe comes to us by way of New York Shuk, which was created by Ron and Leetal Arazi to share their treasured family culinary traditions. Their handcrafted Middle Eastern pantry staples include harissa, a rich, subtly spiced seasoning can bring big flavor to almost anything. Try it with chicken and olives in their original recipe: Coat a large pan with 2 tbsp olive oil. Slice 2 medium onions, then arrange slices in an even layer inside the pan. Cut 4 medium tomatoes into wedges (canned is also OK); arrange on top of onions. Coat 3-3.5 lb. chicken thighs all over with 1 c New York Shuk harissa and 1/2 tsp salt. Add to pan. Arrange around chicken and vegetables 1/2 c pitted, chopped olives, 8 cloves peeled garlic, 1/2 bunch chopped cilantro (optional). Pour in 1/2 c water. Bring to a boil over high heat, then reduce heat, bring to a simmer, and cover. Simmer until chicken is fork-tender and flavors have come together, about 2 hours. Once finished, sprinkled over another 1/2 c chopped olives. Serve with rice, mashed potatoes, or crusty bread. View all
In Season: Radicchio Citrus Salad
Celebrate citrus season with this bright and beautiful salad - perfect for (small) hosting and impressing friends. Mix radicchio with kale or arugula, add in cut citrus and top with EVOO, vinegar, and s&p. Spice it up with thinly sliced fennel or sunflower seeds if you're feeling extra special. View all
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Roasted autumn veggies
These veggies turn extra delish when roasted up! Simply toss them with a good olive oil, salt, and pepper, and pop in the oven at 375 F until tender while the aromas fill your kitchen. View all
Braise It: Moroccan Lamb Tagine
This slow-cooked stew is perfect for a chilly night. Shop the ingredients right here, then follow along with this recipe: In a large bowl, toss 3 lb boneless lamb stew meat cubes with 2 tsp salt. In a small pot, bring 2 cups Brodo stock to a boil. Remove from heat, then add 5 oz medjool dates or apricots. Let sit at least 15 minutes. Set aside. Heat oven to 325 F. In a tagine, Dutch oven, or heavy-bottomed pot with lid, heat 2 tbsp oil over medium heat. Working in batches to avoid overcrowding, add lamb to pot, and cook until well browned on all sides. Transfer lamb to a plate and set aside. Drain fat from pot, if necessary, leaving just enough to coat the bottom. Add 2 sliced onions and 1/2 tbsp salt; cook until soft, about 8 minutes. Add 1 tsp tomato paste, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tbsp smoked paprika, and 2 cinnamon sticks; saute until fragrant, about 2 minutes. Add in lamb and any juices on the plate, dates, stock, and 2 tbsp chopped cilantro, including stems. Cover pot and cook in oven until lamb is tender, 2 1/2 to 3 hours, stirring occasionally. Once done, top with 1/2 c toasted slivered almonds and a few tablespoons chopped cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous. View all
Get boozy: apple bourbon cocktail
Time to put your booze blanket on with this wintry cocktail. Simply mix cold apple cider with a bit of cinnamon, then pour over ice and spike with Bourbon to taste. If you're feeling extra adventurous, we recommend subbing the apple cider with hard cider for an extra kick! View all
