This is the one stew you can get away with in the summer, yet crave in the winter. Veal chunks from the hind shank is the best meat for this; cheeks or shoulder is another option. All but the rear leg muscle will work. Of course, mashed potatoes or a marrow pilaf (rice baked with bone marrow instead of butter) is the perfect buddy. As a finishing touch, we like to pimp our blanquette de veau with truffles, cock’s combs, foie gras, or small slices of lobster. It lends regality to an otherwise hearty and simple stew.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.