Ask your butcher to saw the knuckle of veal into rounds, retaining the marrow in the center of the bone (as for Italian osso buco). You can buy very good frozen artichokes, which come from Egypt, from Middle Eastern stores. They come in packages weighing 14 ounces and containing about 9 small artichoke bottoms. If you want to use fresh artichoke hearts or bottoms, see page 8. Use young fresh peas or frozen petits pois.
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.