Vegetable

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Cookbook author and cooking teacher James Peterson created this recipe exclusively for Epicurious. The repeated caramelization of the vegetables is the secret to the gravy's surprisingly rich flavor. For more of Peterson's gravy-making advice, including how to thicken with a roux and avoid lumps, see our Gravy Primer.

In Italy it is possible to find inexpensive Barolo wines that are perfect to cook with. Unfortunately, that is not the case in America. Because you don't want to pour a fifteen-dollar bottle of wine over a four-dollar piece of meat, I recommend cooking with a flavorful inexpensive red wine and reserving the Barolo to serve with dinner. For tender, flavorful meat, it is best to prepare this dish several hours or, even better, a full day ahead of time. Reheat it in the oven before serving with mashed potatoes or polenta. I begin this recipe by preparing a sacchétto di spezie, a little bag of herbs and spices.

Empanadas de Calabaza
At our house we welcome fall with sweet, tasty empanadas made with fresh pumpkin. The pumpkin simmering with piloncillo, cinnamon, and cloves gives off a sweet and earthy scent, reminding us that fall has arrived. To this day, whenever I smell cinnamon it evokes great memories of mi mamá baking in the kitchen. During the fall she would request that I bring her a pumpkin so she could make her delicious homemade pies and empanadas. She preferred the green striped pumpkins or the dark green ones, saying they were meatier. But if I could not find those, the orange ones were acceptable. She always made things work.

The thick fogs that engulfed London until the mid to late 1950s for which this soup is named would not be unknown to the Crawley family. Matthew, a London native, would especially enjoy this hearty ham and pea soup, as it would remind him of his childhood home.