Note Culinaire, January 23, 2026
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Hello and welcome to another week here at C’est si Bon. We are almost to the end of January, and the northeast is stuck in a deep freeze. Being a Southern California girl, I’ve never gotten used to the frozen winters in this part of the country. My kids love snow days, but I definitely have to find the small pleasures of life to take comfort in when the temperatures drop.
Cooking has always been that comfort for me, and this week I’m bringing you a cold weather favorite that I’ll be making myself this weekend as we brave another snow storm here in the NY tristate. Boeuf bourguignon is a cozy favorite—the French take on beef stew with rich depth of flavor brought by the addition of bacon, cognac, and lots of red wine. Even if it’s not cold, where you are, try your hand at this before the winter is over—you won’t be disappointed.
Along with boeuf bourguignon, I’m supplying a recipe for a classic cocktail, the Sidecar— something to make and enjoy while you cook the beef stew. The flavor is tart and not too sweet, and a perfect aperitif since you’ll need a bottle of cognac for the bourguignon.
And if you’re dreaming of warmer locations while you weather the upcoming storm, click here to read about a trip I’ll be taking later this year to beautiful Italy—Rome & the Amalfi coast. It will definitely be warm, and full of gorgeous scenery, amazing art and cultural experiences, and wonderful food and hospitality. Book your spot and give yourself something to dream about while in this deep freeze. Cheers to a cozy end of January, and to warmer adventures ahead!
