I can understand why my chefs were focused on ossobuco alla Milanese when we visited Milano in 2008, and why so many readers, viewers, and customers at my restaurants tell me it is one of their favorite dishes—in any cuisine. It is, to me, a perfect symphony of flavors and textures and colors: the luscious veal shank meat falling off the marrow bones, the marrow seeping into saffron-infused risotto, the dense sauce moistening meat and grain. And all the richness is enhanced by the counterpoint of a vibrant gremolata topping of fresh garlic, lemon, and parsley. Fortunately, a trip to Milan is not necessary to enjoy this grand meal. With this recipe (and the one for the risotto, page 48), the multitude of pleasures in preparing, serving, and eating an authentic ossobuco alla Milanese will be yours at home. The most work may be finding a butcher who can supply the “tall” ossobuco I recommend: ask to have the shanks cut so each ossobuco is nearly 3 inches high (when standing on end). If necessary, you can use the flatter-and-wider-cut ossobuco you usually see in the market. Be aware, though, that the meat will cook more quickly and you will need to reduce the sauce ingredients so the ossobuco does not drown in the braising liquid.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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 dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.