Take a page from Korean cooks who gently simmer lean beef with lots of scallions, onion, and garlic for a light, flavorful stock. The black peppercorns impart a golden hue as well as a spicy undercurrent. I prefer shank because there’s a little marrow bone for flavor, the gelatinous meat imparts richness, and the left overs can be used for an old-fashioned Chinese treat (see Note below). You can opt for oxtail, rump, brisket, or other stewing meat but know that a little bone, meat, and fat together make for good stock flavor.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.