Name: Veal Demi-Glacé
Yield: Makes 16 (2-tablespoon) servings
Ingredients: 3 pounds assorted veal bones; 3/4 pound veal leg bone; 1/2 carrot, roughly chopped; 1 small onion, roughly chopped; 1 celery stalk, roughly chopped; 1 bouquet garni (see Chef's notes, below); Canola oil in kitchen-oil spritzer (See Chef's notes, below); 1/4 cup finely chopped shallots (about 1); 2 garlic cloves, finely chopped; 1/4 cup red Burgundy wine; 2 tablespoons dry sherry; 1 1/2 teaspoons ground black pepper; 1/4 teaspoon salt; 1 tablespoon cornstarch

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Canyon Ranch.

Chef's Notes:

·To make a bouquet garni, wrap 2 tablespoons parsley leaves, 2 tablespoons whole black peppercorns, and 1 bay leaf in an 8-inch square of cheesecloth, tying the bundle closed with kitchen twine. ·The chefs at Canyon Ranch recommended putting high-quality cooking oils in a kitchen-oil spritzer rather than buying oils in aerosol cans.

Recipe notes

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.