Beef Stew in Red Wine Sauce | This is the quintessential beef stew. Jacques Pepin's mother served it at her restaurant, Le Pelican, where she made it with tougher cuts of meat. Jacques likes the flatiron--a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.
Black-Eyed Pea Soup with Andouille & Collards | If you didn't get your lucky dose of peas, greens, and ham on New Year's Day, now is your chance. This is a perfect weeknight dinner. It's quick to put together and just needs about an hour on the stovetop. Serve over a bowl of crumbled cornbread and you've got yourself a perfect Southern meal.