There is no promise of speed here: osso buco takes time. But this classic Italian dish of glorious, marrow-filled veal shanks (the name means “bone with hole”), braised until they are fork-tender, is dead easy to make and requires a total of no more than fifteen or twenty minutes of attention during its two hours or so of cooking. And it holds well enough overnight so that 90 percent of the process can be accomplished while you’re watching television the night before you serve the dish. Though I’ll concede that starting with good-quality stock will yield the richest sauce, I’ll volunteer that two hours of cooking veal shanks—which are, after all, veal bones—creates a very nice stock with no work, so I never hesitate to make osso buco with white wine or even water. Try to buy slices of shank taken from the center, about one and a half inches thick. The slices from the narrow end have very little meat on them; those from the thick end contain little or no marrow. Center cuts give you the best of both worlds, though you shouldn’t let it stop you if they are unavailable.
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.