Gourmet

This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad . You might want to round out the first meal with a green salad or sautéed spinach.

A steaming plate of al dente spaghetti with homemade sauce and a sprinkle of cheese is a guaranteed crowd-pleaser.

This is a great way to turn the peel of juiced clementine halves into a delicacy. You can also use peel torn from clementines, though the pieces will be less uniform.

The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to Argentine beef. It packs a punch, so start with just a drizzle.

These mussels are a snap to prepare, and make a hearty meal when paired with a loaf of crusty bread to mop up the rich tomato broth. Be sure to buy your mussels the day you make this dish, as they don't keep well at home.

This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth. We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture. Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat. The leftover sauce also freezes well for future meals.

A long, slow braise is the secret to tender meat that falls off the bone.

Clementines take the place of oranges in this variation on the French classic duck à l'orange. Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

This lively salsa is typically served with Argentine asado—beef, pork, or lamb cooked over an open fire or grill. It's also wonderful with a seared skirt steak.

The buttermilk in our recipe makes these airy rolls especially tender.