There is nothing more comforting than a pot full of a warm and wonderful stew bubbling away on the stove, and I have a whole lot of beef and chicken stews on this site that I go back to time and again for just that reason. This particular recipe for spiced red wine beef stew is one that I pull out right around this time of year, because not only does it have all that wonderful beef stew thing going on, but it also includes cinnamon and cloves and nutmeg and red wine, and oh my my. It’s holiday perfect. It’s chilly evening perfect. It’s time…let’s make it!
I have been saving up this recipe for red wine hot chocolate for today, because…TODAY IS MY BIRTHDAY! And when my birthday falls on one of my regular post-writing days, I always want to make it one of my most favorite recipes of the past year. And this rich, creamy, chocolate and cinnamon and red wine-infused cup of heaven is by far my favorite recipe of the past 365 days. It has almost all my favorite things in it. It’s positively decadent. It’s like a birthday in a mug. And so on my birthday (did I mention it’s my birthday?) I want to share it with YOU! Let’s make it!
Ah, these red wine short ribs! They are the perfect, hearty, easy way to welcome in fall. Because as much as I hate to say farewell to the basil and the local tomatoes and my flip-flops and sleeping with the window open, there’s something comforting about breaking out the cozy sweaters and the first fire in the fireplace of the season. And of a warm and wonderful supper bubbling busily on the stovetop on a gray Sunday afternoon. Ready to break in fall with me? Let’s make it!
The best coq au vin I have ever had in my life was at my friend David’s house. It was made the traditional way over a gloriously long weekend afternoon, and it was perfection. The next time I need perfect, traditional coq au vin I am planning to show up on his doorstep with my puppy dog eyes, and I am positive he will make it for me. But sometimes I get a hankering for coq au vin on a Tuesday night when I have more like 30 minutes to make it, and that’s when this recipe for what I call Weekend Coq Au Vin comes in handy. It ain’t David’s, but for something that can go from fridge to table in a half hour, it is pretty deletable, red-wine-infused, comfort food deliciousness.