I often do this recipe with chicken. My mother made this with pigeon on this occasion.

I recently bought a cast iron braser and used this recipe to break it in. Toward the end of the meal my wife looked at me and said, "It's a keeper". The roasted garlic is delicious smeared on a dinner roll instead of butter.

I had lots of cabbage around, so I just made it up as I went along. My husband said it was delicious!It might be a pain, but sprinkling with cake flour helps the cabbage and pork stick to one another preventing it from falling apart, and makes it into one nice lump. Let's cut up the stalk and boil it together. Recipe by Kyohaku

I've been thinking about making gelée at home for a while, and I wanted to try beef with gelée on top. So I came up with this refreshing ume pickled plum gelée.It can be made with gelatin.It's better with blanched shabu-shabu meat.Beef scraps can be used and are also delicious.Lettuce can be substituted for the endive.Decrease the soy sauce if you are using regular soy sauce. (It depends on the salt content of the soy sauce, but a little less than 2 tablespoons should be enough.) Recipe by ruruchirin

I was a little hesitant to post this dish as daube de boeuf, but changed my mind after surfing the 'net and finding about 10 (sometimes very) different ways to make it. Just because something's classic doesn't mean it's not open to interpretation, right? Anyway, for mine I paired the stew with creamy bacon polenta. It was originally going to be plain ol' creamy polenta, but it occured to me it'd be even tastier with a little bacon. And it was. Most things are tastier with a little bacon.

It's my mother's regular pot-au-feu. Lots of vegetables, and a lighter taste.I used a whole May Queen potato, but when there's not much time, I cut it in half. Make sure the potatoes don't crumble. Try to be careful because the sausages may burst. Recipe by Mawaru7

I love the traditional long simmered chicken Fricasse with bone in chicken parts and a egg thickened cream sauce full of fresh vegetables but was looking for a way to speed things up and lighten the dish a bit. This version I came up with is quick and really delicious. Serve it with rice, pasta or potatoes or just crusty bread to dip in the sauce.

This is something my mom always made when I was little, and one of the first things she taught me to cook. I've never seen anything quite like this one, so I thought I'd share. It was a bit hard, because in true southern fashion, we never measured anything. It was all done by sight, taste, and smell. If anyone wants to try substituting the mayo for Greek yogurt, let me know. I've been too scared to try, my family is picky

A hearty french bean and meat stew adapted from Kenji Lopez at Serious Eats

This dish orginates from Burgundy France and uses the wine produced there to flavor this much loved rich stew. My version here follows the traditional preparation to some extent, however I use homemade beef stock, in a larger amount and decrease the wine by almost half. We like the rich beef flavor to shine with the wine adding flavor. My spices are slightly spicier as well. This is a delicious hearty stew great with potatoes, pasta or rice for the amazing sauce. A crisp green salad wold balance it out for a memorable meal!

My family loves pan-seared salmon. Normally, we enjoy it with a brown butter and caper sauce, but this time I decided to try something different. We had bunches of fresh, sweet herbs in the fridge, and I had a hunch they'd work well with a little leftover apple juice. It took a little (okay, a lot) of butter, plus a splash of cream to bring it together, but in the end the sauce turned out really delicious. Its slight sweetness complemented the fish beautifully.

Beef bourguignon, also called beef Burgundy, and boeuf à la Bourguignonne, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavored with garlic, onions and a bouquet garni.