Veal breast is a flavorful and economical alternative to the traditional veal shanks used to make osso buco. In fact, it produces a better yield and makes portioning a heck of a lot easier. We’ve braised the breast in apple cider and added some horseradish for a bit of heat and spice. We like to serve this with Sourdough Spaetzle (page 87), but it’s equally delicious with buttered egg noodles, risotto, or a stew of salt-roasted root vegetables. Alternatively, season the veal with nutmeg, lemon zest, ground fennel, and black peppercorns to change up what is soon to become a staple in your kitchen.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.