Tyler recommends poaching the dumplings in a homemade chicken stock and cream sauce. That way, the dumplings will absorb some of the sauce's rich flavor.
To save on time, Alton uses a frozen vegetable mix of peas and carrots and prepared puff pastry for this pot pie. After roasting the vegetables, combine with the chicken and curried onion mixture, then top with puff pastry. You'll know your pot pie is ready when the puff pastry has browned and the filling is hot and bubbly.
Seared and then roasted in broth for three hours, Ree's pot roast is a sure-fire crowd-pleaser. For a larger 4- to 5-pound roast, plan on roasting for four hours. You'll know it's ready when the meat is fall-apart tender.
For veal that is aromatic and tender, Giada sautes a mixture of celery, carrots and onion — a combination known in French as mirepoix — before adding her browned shanks to the pot.
