Like most braised dishes, this stew takes time but, once the initial browning is done, very little work. There are times I consider browning optional, but this isn’t one of them, because the dish is so simple that you need the complexity browning brings. Serve with Pilaf (page 513) or another rice dish. Other cuts of meat you can use here: beef chuck, brisket, or round (all of which will take somewhat longer than the lamb); pork shoulder; lamb shanks (again, longer cooking); or veal shoulder or round.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.