One of the greatest Italian dishes and, when done properly (it takes time; do not rush), one of the best meat dishes you can make. The marrow-filled veal shanks (the name means “bone with hole”) practically cook themselves after the initial browning and seasoning. (And the dish holds well enough overnight so you can cook almost the whole thing in advance.) Buy center-cut shank, about 1 1/2 inches thick. (The slices from the narrow end have very little meat; those from the thick end contain little or no marrow.) The mixture of garlic, lemon zest, and parsley stirred in at the last minute, known as gremolata, is a lovely little fillip, but consider it optional. Serve, classically, with Risotto alla Milanese (page 521) or a simpler, leaner rice dish. Other cuts of meat you can use here: it will not be osso buco, but a veal stew made with chunks of veal shoulder in the same style, with the same ingredients, is quite good and considerably faster.
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.