The animal’s tail has a gentle life, the occasional swish in a buttercup-strewn meadow, and I like to think that is reflected in how we choose to cook it. Oxtail is a meal of almost soporific qualities. It will not be hurried toward tenderness any more than the animal will be hurried along a country lane. After a long, slow baking with a lot of finely sliced onions and a little aromatic liquid, the velvety fibers will fall away from the bone in brown and pink flakes. Some spinach, very lightly cooked and served without butter, will flatter the meat and melt into the creamy sauce.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.