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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.