This dish is all about patience; the chile sauce takes just a few minutes to prepare and can be done while the lamb shanks are browning. But after combining the two with the mushrooms you must wait, sometimes for a few hours, for the shanks to become completely tender. Once that’s done, you can eat the meat with a rice dish (try Arroz a la Mexicana, for example, on page 517), or use it as a filling for tacos. Ideally, you’d use wild mushrooms here—I once made it with chanterelles, and the combination was magical—but fresh shiitakes are also great. Other cuts of meat you can use here: short ribs (which will also take a long time); chunks of lamb or pork shoulder (which will be faster) or beef chuck or brisket; bone-in chicken parts (which will be much quicker), preferably thighs.
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.