This is something I’m tempted to make when my supply of rich beef broth is low. But maybe that’s an excuse. The truth is, I love eating these cuts, spooning out the marrow from the shank, and, in the second dish, sucking off meat from the little tail bones. It’s nice, messy eating, perhaps best enjoyed alone with a kitchen towel around one’s neck. I usually still have some meat left after lapping up these two dishes—just enough to make myself a pasta on a night when I want a quick supper. Then there’s the treasure of the rich beef broth to put away.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.