A Few Perfect Recipes for this Chilly Day

Was planning on making a boeuf bourguignon - and then I happened on this recipe in the February, 1978 issue of Gourmet. I love the name - it's so evocative - and I realized it's been a long time since I made a beef carbonnade.  So I've changed my mind; today's stew will be made with beer, not wine.  I can hardly wait to start.

Flipping through the pages of the issue, I came upon this anchovy souffle, which also piqued my interest.  I love the idea of that smoked cod roe sauce, and I just happen to have some Japanese mentaiko in the freezer. Should work perfectly.

And then there's this fascinating soup; don't you love the idea of adding that split of Champagne?

Finally, because this issue is almost forty years old, I couldn't resist this ad.  Isn't it nice to know that some things don't change?  This "Food Preparer" looks exactly like the one sitting on my kitchen counter right this minute. Except mine is red.