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Chicken Dijon
Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
coriander seeds, olive oil, chicken, onion, garlic, chicken broth, mustard, sour cream, tarragon
cooking.nytimes.com
Dijon and Cognac Beef Stew Recipe
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
salt pork, onion, shallots, butter, beef chuck, flour, cognac, beef stock, dijon mustard, carrots, mushrooms, red wine