Hearty dishes, such as roast beef, casseroles and stews, feel just right this time of year. However, it is easy to fall into a rut.
New York City chef Alex Leonard likes stirring things up with just a few touches here and there. “These dishes are really satisfying, comforting and filling—when it’s cold, it’s perfect to have these heavy, meaty dishes” on the table, says Mr. Leonard, who in November opened Lowlife in Manhattan.
With roast beef, one easy way to step things up a notch, Mr. Leonard says, is to brine the beef. “Do a 5% salt-to-water mixture for an hour— that will really help to build the flavor and work salinity into the protein,” says Mr. Leonard, who also cooked at Blanca in Brooklyn, which received two Michelin stars during his time there.
