Bay leaves

Chicken braised in an entire bottle of Burgundy. The French answer to boredom. Takes 4 hours and cannot be rushed.

Five pounds of onions, three hours, one transcendent bowl. The caramelization cannot be rushed. Anyone who says 30 minutes is lying to you.

All the depth and richness of the classic French braise, made entirely with mushrooms. The wine matters. Use something you would drink.

A Mexican celebration soup: pork, hominy, and a deep red chile broth. Topped at the table with shredded cabbage, radish, lime, and oregano.

The original low-and-slow. Julia Child didn't invent this, she just made it approachable. Two-day version here — day one braise, day two it's perfect.

Same wine, same fond, 45 minutes under pressure instead of 3 hours in the oven. Weeknight bourguignon is a thing now.

Dark beer and mushroom stock replace beef stock. Vegan Gruyere on top still works. The onions are the whole point anyway.

Bone-in short ribs instead of chuck. The collagen melt is unreal. Serve the bone-in ribs in the bowl.

White wine version from Alsace. Riesling, cream, and tarragon instead of Burgundy and thyme. Lighter color, completely different personality.

Add Puy lentils for protein. They absorb the wine and become outrageously good. The most filling version.

Green version with tomatillos, pepitas, and chicken. Brighter, more acidic, completely different soul. Serve both at your next gathering.

Portobello mushrooms and seitan replace the chicken. The wine braise is unchanged. Serve over polenta instead of noodles.