This is something I’m tempted to make when my supply of rich beef broth is low. But maybe that’s an excuse. The truth is, I love eating these cuts, spooning out the marrow from the shank, and, in the second dish, sucking off meat from the little tail bones. It’s nice, messy eating, perhaps best enjoyed alone with a kitchen towel around one’s neck. I usually still have some meat left after lapping up these two dishes—just enough to make myself a pasta on a night when I want a quick supper. Then there’s the treasure of the rich beef broth to put away.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.