You can find oxtails at many supermarkets, but you can also braise any tough cut of beef this way. In Spain, traditionally, it’s bull’s tails (hence the Spanish name), and, surprisingly, it’s almost always made with white wine. It’s a simple enough recipe and one you can pretty much ignore while it cooks, especially if you put it in the oven. It’ll take a while. If you make this in advance, not only can you refrigerate it and skim the fat if you like, but you can remove the meat from the bone and use it in any stuffed dumpling, pasta, or vegetable. Having said that, it’s great served from the pot, with mashed potatoes. Other cuts of meat you can use here: short ribs, lamb shanks, chunks of boneless lamb or pork shoulder (which will be much faster) or beef chuck or brisket (which will be somewhat faster), bone-in chicken thighs (much quicker).
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.