Like most braised dishes, this stew takes time but, once the initial browning is done, very little work. There are times I consider browning optional, but this isn’t one of them, because the dish is so simple that you need the complexity browning brings. Serve with Pilaf (page 513) or another rice dish. Other cuts of meat you can use here: beef chuck, brisket, or round (all of which will take somewhat longer than the lamb); pork shoulder; lamb shanks (again, longer cooking); or veal shoulder or round.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.