With this dish you can turn an inexpensive, underutilized cut of beef into a succulent, tender, soul-satisfying stew; once it’s in the oven, you need do nothing but enjoy the amazing aromas that fill your house. (Do plan your time accordingly, though, as it spends at least five hours in the oven.) This dish, like any stew, is best made a day ahead but is fine served the same day. It’s great served atop soft polenta or horseradish-spiked mashed potatoes. Leftovers make a wonderful rustic pasta sauce, as well. A large Dutch oven is best for making this, but a wide-bottomed stock pot with a tight-fitting lid works, too. Just make sure it fits in your oven!
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.