Just the other day I was craving a dish that I only eat in the cool weather months, this hearty veal ragout, which I serve over pasta, polenta, or spooned over a simple mushroom risotto. If you like, you can even up the number of shanks and use this as an osso buco recipe (don’t strip the bones of the meat), and reserve all the extra sauce that you’ll have for another purpose.

SKILLS USED:
Sachet/Bouquet Garni

This is the best mac and cheese recipe I have ever used . . . a little tricky to make because of the egg. If it overcooks in the oven, it gets grainy, but if you are careful, the result is a creamy and cheesy dish with a buttery and crispy, crunchy mantle on the top. It can't be beat. Use some of the five-year-old Grafton cheddar, or a good sharp English cheddar. If you use a local cheese, be sure it is aged and sharp—the results will be self-evident.

Anyone planning for a ‘break the fast’ meal to mark the conclusion to Yom Kippur will love this easy, do-ahead recipe. Anyone who is not observing will also love them—you don’t have to be Jewish to love great food, but it helps.

As the weather warms, I always take out my asparagus recipes and start cooking them about mid-April, following the asparagus season as it begins in the Southern U.S. (some of the Texas asparagus this year is great at this time) and eventually finds it way up to the local stuff in the Twin Cities toward the end of May. This recipe came to me fourteen years ago from Restaurant Bouley in New York City. David Bouley’s version was more refined and served over a shellfish ravioli, but I have made this recipe for years with amazing results.

SKILLS USED:
Trimmed Asparagus
Roasting Nuts and Seeds

Everyone thinks ravioli is hard to make at home, but nothing is easier, or more fun to make with the kids than these simple little pasta pockets. Experiment with your own fillings and sauces—the technique is what counts here the most.