In the last few years, it seems like there have been two requirements to opening a successful restaurant in Los Angeles. You have to offer a selection of decent wines by the glass, and you have to offer braised short ribs. You see short ribs served on the bone and off the bone; cooked with Indian spices, Asian spices, and Latin American spices; and served over mashed potatoes, polenta, and who knows what else. I don’t roll my eyes when I see them on a menu because I know how good they can be. Once they’re cooked, they’re good for a few days, so they’re convenient for the home cook. Braise them today; reheat them tomorrow. In the Italian spirit of not wasting any bit of food, shred the leftover meat to make Francobolli di Brasato al Pomodoro (page 177).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.