Mushroom

Slow-Roasted Boneless Short Ribs give new life to the idea of leftovers. Here, they’re transformed into the perfect Sunday supper of ribbon pasta with succulent meat sauce. Once you prepare the short ribs, this dish takes relatively little time to make, yet your guests will be seduced by this sugo. The sauce will make more than you need, which you’ll thank me for later. Store the remaining sugo in a covered container in the fridge or freezer. There is nothing worse than gloppy, oversauced pasta. Proportion is important; the pasta should be lightly coated in sauce, not drowning.

What you put on your pizza is just as important as how much. It’s about quality, not quantity. Don’t go crazy and overload pizza with a jumble of toppings. Think about balance and a few well-chosen ingredients that work together. The Caponata (page 70) and the sugo (page 111) are delicious spread on pizza with a few cubes of mozzarella, for example. Here earthy mushrooms matched with fragrant thyme and sweet caramelized onions pack this rustic pizza with major punch. Gruyère’s robust and savory flavor profile knocks this no-sauce pizza off the charts. When it comes to pizza, this one delivers.

Leftover dashi freezes well and can become a fast miso soup or used instead of water to poach vegetables or cook grains.