This sauce takes a lot of time—it should simmer for four to five hours—but it does not require much skill or effort. Once the vegetables are chopped, all that's left to do is add ingredients and stir. This gives you plenty of time to shower and primp before your dinner guest arrives.
Adapted from The Barefoot Contessa Cookbook by Ina Garten, Beef Bourguignon can be made in advance and refrigerated in the pan. When you are ready to serve, warm fillets and sauce over low heat for about 10 to 15 minutes, or until heated through.
A leisurely soak in a brine of cranberry juice, red wine, lime leaves and herbs stained this chicken deep crimson before being roasted. This recipe takes its name from a classic Chinese method of marinating chicken in sweet rice wine—and proves that our beloved, all-American cranberry is more culturally versatile than we may think.