These simple, wine-glazed lentils, from Deborah Madison, saw me through my twenties, and then my thirties. I made them often in my first solo apartment in San Francisco. And, because they travel well, they've kept me well-fed on a range of flights...
Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
A classic cheese fondue recipe. I've included dozens of my favorite things to dunk - don't limit yourself to just bread!
I prefer this barley-based risotto recipe to many other rice based versions - and it is more nutritious. A pearl barley base is accented with white wine, creme fraiche, lots of meyer lemon zest, chopped greens, and Parmesan cheese.
A twist on a classic onion soup recipe adapted for cry-babies (like me). Caramelized onions, white wine, butter, vegetable stock, and grated cheese.
Molly Stevens' Braised Celery recipe - take a dish of celery segments topped with a dose of sauteed aromatics (celery hearts, shallots, and thyme), and a bit of broth. Slowly cook it all down under a roof of tinfoil until it is nice, moist, and tender - then finish it off gratin-style with crunchy bread crumbs and a bit of nutty gruyere.