Anthony Bourdain with his arms crossed
Anthony Bourdain Had Thoughts On The Perfect Main Dish For Any Party
By Elaina Friedman
Thanks to Anthony Bourdain's sage advice, he's the unknowing recipient of our chef's kiss whenever we sear meat in small batches, crack an egg on a flat surface, and buy a fish on a Monday. He also had a helpful tip for feeding party guests with little day-of effort.
Slow-cooked stew might not be your idea of party food, but Bourdain thought boeuf bourguignon was an ideal way to serve a crowd. The classic French dish of beef simmered in red wine for hours until it's impossibly tender and rich can be made the day ahead, eliminating cooking responsibilities on a party day.
"This dish is much better the second day," Bourdain wrote in his "Les Halles Cookbook," and suggested letting it rest in the fridge overnight after it cooled down. Bourdain suggests serving it alongside a "Cote de Nuit Villages Pommard," but any full-bodied red wine — or cocktail — will do just fine.