When I was working in Tuscany I made this dish every day. It’s a traditional osso bucco, but instead of using cross-sections, it uses the whole shank. I love it this way—big and meaty—but if you want to make these into individual portions, have the butcher cut the shanks into cross-sections for you. Because it’s a basic braise, you get started the way you would with any braise—by browning the meat really well and then browning the veggies. The big difference here is I’ve added apples to the soffritto for a little something special. SWEET!
Turn humble onions into this thrifty yet luxe pasta dinner.
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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.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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