The particular quality of this stew, which I hated as a child, lies in its texture. The knuckle or shin of veal (we called it bitello, from the Italian vitello) contains the large leg-bone and marrow. The connective tissue turns into gelatin while the meat becomes juicy and succulent. In Egypt, the potatoes were sliced and fried in oil before going into the stew, but I prefer to omit the frying.
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.