Simmer

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

This vegetarian entrée with curry sauce would also be delicious served with lamb or shrimp.

This classic flan recipe will never lead you astray. A fluffy, light custard with a sweet caramel sauce. Not too eggy, and never dense.

A hearty chicken soup recipe with root vegetables that will warm you up in the coldest months.

Mix up your weeknight pasta routine with this recipe for rigatoni with tender calamari and shrimp in a buttery clam juice sauce.

Chef James Boyce's menu keeps the local flavor coming, with dishes like this risotto made with butter beans, a southern staple. Crispy fried okra makes a fitting (and tasty) garnish.