Molly Wizenberg & Brandon Pettit’s Red Wine Vinaigrette from


Makes about 1/2 cup

  • tablespoons Dijon mustard (preferably Roland Extra Strong, Beaufor, or Edmond Fallot)
  • 1 1/2 tablespoon red wine vinegar
  • teaspoons red wine
  • Pinch of fine sea salt
  • Pinch of sugar
  • 1/4 cup (60 milliliters) olive oil
  1. In a jar or small bowl, whisk together the mustard, vinegar, wine, salt, and sugar. Gradually add the olive oil, whisking to emulsify. The dressing should look opaque and somewhat creamy, almost peachy in color.
  2. Note: This dressing will keep in the refrigerator indefinitely.

Author Notes: This is a trick for making any old vinegar taste like something fancy, with just a splash of red wine. Feel free to play around with it: Pettit also likes to reinforce white wine vinegar with dry bubbly, and he’s considered apple cider vinegar with a sour beer (like Duchesse de Bourgogne) too. Adapted slightly from Delancey: A Man, a Woman, a Restaurant, a Marriage

Mushroom Stew — Deborah Madison

A wonderful and filling stew. We often serve it with an Herb Pilaf and Broccoli with a Paprika-garlic Sauce for a very complete meal. Mushroom Stew adapted from The Savory Way by Deborah Madison Serves 4

Notes: I thought the sauce was too sweet, next time add less sugar. To reduce the sweetness I added garlic, 1 tbsb. fish sauce, more tofu and some swiss chard.

The Sauce
2 Tbsp. Dijon-style mustard
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar–use less
3/4 cup (~200 ml) dry red wine
1 Tbsp. soy sauce
freshly ground pepper

Combine all the ingredients in a bowl and set aside.

The Vegetables
1 1/4 lb. (~1/2 kilo) mushrooms (combination of chantrelle, oyster, shitake, domestic button)
2 Tbsp. butter
1 onion, diced
1 large red bell pepper,
diced 1/4 lb. (~125 mg) tofu cut into small cubes
chopped cilantro or parsley for garnish

Halve or quarter the larger fresh mushrooms. Melt butter in a large, heavy-bottomed pan, add the onion, salt lightly, and cook over medium heat for 3-4 minutes or until the onions are transparent. Add the mushrooms and the peppers and cook for a few minutes, stirring often, until the mushrooms begin to color; then add the sauce. Add the tofu and simmer slowly until the sauce has reduced and thickened, about 40 minutes. Serve in soup plates with rice or noodles and garnish with cilantro or parsley.