The dish can be made with small lamb shanks or with knuckle of veal (osso buco) or slightly fatty, cubed meat. I have used lamb shanks, a cut not normally available in supermarkets. But butchers sell fresh ones from the foreleg weighing about 10 ounces and frozen ones from New Zealand from the back leg weighing from 14 to 16 ounces. Serve it with plain or Vermicelli Rice (see page 304). The yogurt makes a wonderful, soupy sauce so provide spoons, too.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.