Oven-Braised Venison Ragout

Although meats that are evenly and lightly marbled with fat are generally best for braised and stewed dishes, venison, which is quite lean, makes a tasty ragout.

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Pork Chops with Cranberry Beans and Thyme

Perfect for an autumn supper, this hearty dish combines pancetta-wrapped pork chops with fresh shell beans, which can be found at farmers’ markets. Fresh beans cook more quickly than dried ones and require no presoaking. Almost any variety will work here, from flageolet or Jacob’s cattle to lima. Or, try borlotti or cannellini beans, and use sage in place ...

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Latin-Style Paella

Here, annatto seeds are cooked briefly in olive oil until they sizzle, then they’re discarded. The seeds lend a subtle earthy flavor to the oil, which is used to cook the ingredients for this paella; they also imbue the dish with rich orange-red color.

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Flank Steak Stuffed with Asparagus Pesto

Pesto can be made from virtually any green, leafy vegetable or herb, and even some stalks, like asparagus. Here, par-boiled asparagus blends beautifully into a pesto with bright green color and earthy flavor. The fiber-rich paste is spiraled into a juicy roll of flank steak for a festive presentation. Any leftover pesto is delicious on pasta, spread on ...

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Spiced Beef Brisket

A blend of Middle Eastern spices adds an exotic touch to the classic Jewish braised brisket.

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Stuffed Flank Steak

This flavor-packed steak is reminiscent of braciole, an Italian-American favorite in which steak, often flank steak, is butterflied or thinly sliced, rolled around a savory bread crumb, meat and cheese filling, and then braised. In this grilled version, the rolled steak is wrapped in aluminum foil and cooked over indirect heat, which allows the meat to ...

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Tea-Smoked Duck Breasts

Look for bone-in, skin-on duck breasts for smoking. During the long, slow cooking, the bone adds flavor while the skin protects the meat from drying out and burning. Here, the duck receives a double infusion of tea, in a paste smeared onto the breasts, and mixed in with the wood chips. Choose the tea according to your preference, but be sure it is of good ...

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Steak with Shallot-Red Wine Sauce (Bifteck Marchand de Vin)

On a cold spring day in Paris many years ago, cookbook author Georgeanne Brennan met an old friend at La Muette metro stop at noon. Her friend took her off down the busy street to a very Parisian restaurant where they were ushered to one of the very best tables. They had oysters with a glass of Champagne, followed by bifteck marchand de vin and a velvety ...

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