Take a page from Korean cooks who gently simmer lean beef with lots of scallions, onion, and garlic for a light, flavorful stock. The black peppercorns impart a golden hue as well as a spicy undercurrent. I prefer shank because there’s a little marrow bone for flavor, the gelatinous meat imparts richness, and the left overs can be used for an old-fashioned Chinese treat (see Note below). You can opt for oxtail, rump, brisket, or other stewing meat but know that a little bone, meat, and fat together make for good stock flavor.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.