Simple ingredients with complexity and depth add up to an Italian classic. Oh, and did I mention this is mind-blowing? When purchasing the veal shanks, check that they are pink and smell sweet. The most important step in making Osso Buco is browning the meat. This develops a really rich brown color on the meat and adds a ton of flavor to the base of the sauce. Serve with Soft Polenta (page 244) or Garlic-Chive Mashed Potatoes (page 237). The gremolata is also good on a grilled fish.
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.