Name: Hunter-Style Grillades
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds beef top-round steak (1/2-inch thick); 1 pound veal top-round steak (1/2-inch thick); 1/2 cup all-purpose flour; Kosher salt; Freshly ground black pepper; 1/4 cup olive oil; 2 cups chopped onion (1 large); 1 cup chopped red bell pepper (from 1 large); 1 cup chopped celery (about 2 ribs); 1 pound fresh crimini (or baby bella) mushrooms, quartered; 1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped; 1 tablespoon chopped garlic; 2 bay leaves; 2 tablespoons fresh thyme leaves, minced; 1 tablespoon fresh rosemary leaves, minced; 1 teaspoon kosher salt; 1/4 teaspoon cayenne; 1/8 teaspoon black pepper; 2 cups beef broth (homemade or canned); 1/2 cup dry red wine; 1 tablespoon balsamic vinegar (optional); 2 tablespoons chopped fresh parsley

Image may contain Food Dish Meal Pork and Plant

Hunter-Style GrilladesRomulo Yanes

We are happy to announce that Emily Connor has won our October "Cook the Cover" contest with her delicious variation on Emeril Lagasse's grillades.

Emily Connor explains her variation:
Some of the most memorable recipes are those that combine the best of both worlds: In this case, Southern comfort food and classic Italian. The addition of crimini mushrooms, fresh thyme, and rosemary imparts the "hunter-style" (or cacciatore) while preserving the authenticity of the grillades. A few other changes — a simplified version of the spice rub, elimination of several dried herbs, and the use of olive oil and balsamic vinegar — streamline the recipe without sacrificing any of the flavor. As a twist to the dish, try serving with cauliflower purée. Not only does it complement the flavors and nicely soak up the braising liquid, but it's a great way to highlight the freshest of fall ingredients.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Rouille

This piquant French sauce comes together in the blender in just five minutes.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.