I won't lie: These short ribs take two days to make. Now, before you roll your eyes, just hear me out. Most of the time you will have little to do in the food prep department, because the ribs will take care of themselves, braising in the oven or marinating in the refrigerator. You will be actively involved in the beginning, when you brown the meat (a very important step, which will make you feel useful), and when you reduce the sauce (which, technically, your stove will do for you), and when you finish the stew an hour before serving. Your most difficult task will be, well, waiting.

All the time invested is for good reason: to tenderize the beef to a supple version of itself, and to infuse the meat and sauce with knock-your-socks-off flavor. So go ahead and give it a try. Start on a Friday and eat it over the weekend. Feel free to double the amount, so you can freeze the extras for a rainy day or an impromptu dinner party.

Red Wine and Chipotle Braised Short Ribs

Active Time: 1 1/2 hours

Total Time: 4 1/2 hours, plus 24 hours to refrigerate

Yield: 4 to 6 servings

3 1/2 to 4 pounds beef short ribs, cut into 3-inch pieces

Salt and freshly ground black pepper

3 tablespoons olive oil, divided

1 large onion, chopped

1 large carrot, chopped

4 garlic cloves, chopped

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon ground coriander

1 (6-ounce) can tomato paste

1 (750-ml) bottle heavy-bodied red wine

1/4 cup chipotles in adobo, chopped (with juices)

1 bay leaf

2 cups beef stock

2 tablespoons balsamic vinegar

1 tablespoon light brown sugar

Salt and freshly ground black pepper

Vegetables:

1 tablespoon olive oil

8 ounces pearl onions, peeled

1 to 2 large carrots, peeled, sliced 1/2-inch thick

Pinch of salt

Chopped Italian parsley leaves for garnish

Day 1:

Generously season the short ribs with salt and pepper. Let stand at room temperature for 30 minutes before browning.

Preheat the oven to 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium-high. In batches, without crowding the pan, brown the ribs well on all sides, about 8 minutes. Transfer the meat to a plate and repeat with the remaining ribs.

Drain off the fat from the pot. Add 1 tablespoon oil, the onion, carrot and garlic. Saute the vegetables over medium heat until they begin to soften, about 3 minutes, stirring up any brown bits in the pan. Add the cumin, paprika and coriander and cook until fragrant, about 30 seconds, stirring constantly. Add the tomato paste and stir to create a nice slurry. Add the wine, chipotles and bay leaf; return the ribs and any collected juices to the pot. Pour in the beef stock. If the ribs are not completely covered with the liquid, add more stock or wine to top off the ribs. Bring to a boil and immediately turn off the heat. Cover the pot, transfer to the oven, and cook until the ribs are very tender, about 3 hours, stirring every hour or so.

Remove the pot from the oven. Uncover and let the braise cool slightly. At this point you can remove the bones and cut away any gristle from the ribs or proceed with the bones intact -- however you like to serve ribs. Cover the pot and refrigerate overnight. (This step will allow the fat to congeal on the top of the stew, which will be easily removed before proceeding the next day. It also allows the flavors to develop overnight.)

Day 2:

At least 1 hour before serving, remove the pot from the refrigerator and lift off the layer of fat from the surface of the stew. Gently reheat the stew over medium-low until the stock is liquid enough to remove the ribs. Carefully remove the ribs from the sauce and arrange in one layer in a large baking dish.

Strain the sauce through a strainer, pressing down on the solids to extract as much flavor as possible, and transfer the sauce to a large saucepan. Bring to a boil and simmer until the sauce is reduced by about half and has a thickened to a rich consistency, 15 to 20 minutes. Add the balsamic vinegar and sugar and season to taste with salt and pepper.

Preheat the oven to 325 degrees. Heat a large skillet over medium. Add the oil, onions, carrots and a pinch of salt; saute until the vegetables are crisp-tender and bright in color, about 3 minutes, and add to the sauce. Pour the sauce over and around the short ribs and transfer to the oven. Roast, uncovered, until the meat is thoroughly heated through, about 20 minutes. Serve warm, garnished with parsley.

CAPTIONS AND CREDITS

After I finished cooking school in Paris, I lived in Switzerland for a number of years. During this time, I acquired another important form of education, which is the Swiss view of chocolate as sustenance. In Switzerland, chocolate is considered a staple and a panacea for all that is fraught in the world. It's found in every lunch box, ski-pack and kitchen pantry. It's not considered a dessert, but its own food group. Swiss chocolate transcends all nutritional categories, and is arguably a national symbol, ranking equally with banks, cows and the Matterhorn. In a manner of classic Swiss efficiency, chocolate is the multitasking equivalent of a power bar, a balanced diet, a healthy psyche and an aspirin.

I lived near Geneva, not far from France, and crossed the border regularly to shop in French supermarkets. When I returned, the Swiss border guards would regularly stop me and question my purchases, since there were strict restrictions on quantities of wine, cheese, and meat that could be acquired abroad.

One day, when I was still new to the country, I returned with some French chocolate. When I informed the Swiss guards that I had chocolate in my shopping bags, they gaped at me in disbelief. Never mind the visible case of Burgundy wine, the kilos of runny French cheese or the side of beef strapped into my backseat -- they were appalled that I had the gall and obvious lack of taste to purchase French chocolate instead of Swiss. In their minds, I had committed an act of treachery and diminished my already lowly foreign status. The next time I crossed the border, I would have to wear a paper bag over my head.

I learned my lesson: Integrating meant more than learning the local language and paying taxes. It also meant buying Swiss chocolate. Now, many years and several countries later, I continue to buy Swiss chocolate, or what I call the Swiss remedy for everything. So, when it's time to bake treats for the holidays, or when I am simply in need of a little pick-me-up or mood booster, I turn to a bar of Swiss chocolate for an uplifting and restorative pleasure.

Swiss Brownie Bites

Active Time: 30 minutes

Total Time: 1 hour, plus 6 to 24 hours refrigerating time

Yield: makes 50 to 60 small squares

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, plus extra for greasing the pan

12 ounces high-quality dark (65 to 70 percent) chocolate (preferably Swiss), coarsely chopped

3 large eggs

1 1/2 cups sugar

2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Butter an 8-inch square baking pan; line the bottom with parchment and butter the parchment.

Whisk the flour, baking powder and salt in a medium bowl.

Melt the butter and chocolate in a double boiler or heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove from heat.

Whisk the eggs and sugar in a medium bowl until light and fluffy; stir in the vanilla. Add the chocolate and stir to blend. Add the flour mixture; stir until just combined, without over-mixing. Pour the batter into the prepared baking pan; transfer to the oven and bake until the top is set and the sides begin to pull away from the pan, about 25 minutes. (The brownies will be fudgy, and a wooden toothpick may not come out clean at this point.)

Cool the brownies completely on a rack. Cover with foil and refrigerate for at least 6 hours, or preferably overnight. Remove the brownie block from the pan and cut into 1-inch squares. Store the brownies in the refrigerator for up to 1 week or freeze for up to 3 months.

CAPTIONS AND CREDITS

Finally, the weather has turned cooler. I have to admit that, as a New England native, I miss the distinct change of seasons in California -- especially in the fall. In my opinion, at this time of year, we're supposed to be pulling on our fleece and socks, not slipping into sandals and T-shirts. So, while it may still be a tad too early for wool in California, I can at least make this cocktail -- fragrant with apple and cinnamon and boosted with tequila and Cointreau -- and close my eyes and pretend that it's a crisp and blustery autumn day. And you should, too, especially if you are lucky enough to be enjoying a nippy October, because this drink is guaranteed to take the edge off any chill.

This recipe takes inspiration from a margarita and warms it up with the best of fall's ingredients -- cranberries and apple cider. Part cocktail, part toddy and all good, it's a great recipe to have on hand for entertaining once the holiday season gets rolling, or for simply curling up and sipping in front of a fire.

Cranberry Tequila Toddy

Active Time: 10 minutes

Total Time: 1 hour and 10 minutes

Yield: makes about 6 cups; serves 6 to 8

1/4 cup dried cranberries

1/4 cup orange liqueur, such as Cointreau

4 cups apple cider

1 cup cranberry juice cocktail

1/4 cup freshly squeezed orange juice

1/2 cup gold tequila

Orange slices, cinnamon sticks and lime wedges for garnish

Combine the cranberries and orange liqueur in a small bowl. Let stand at room temperature for at least 1 hour.

Heat the cider, cranberry juice and orange juice in a large saucepan until it nearly reaches a boil. Stir in the tequila, cranberries and orange liqueur and immediately remove from heat. Cover the pot and let stand 1 to 2 minutes to infuse the liquid.

Ladle into mugs and garnish with an orange slice and a cinnamon stick for stirring. Serve with a lime wedge for squeezing.

CAPTIONS AND CREDITS