One of the greatest Italian dishes and, when done properly (it takes time; do not rush), one of the best meat dishes you can make. The marrow-filled veal shanks (the name means “bone with hole”) practically cook themselves after the initial browning and seasoning. (And the dish holds well enough overnight so you can cook almost the whole thing in advance.) Buy center-cut shank, about 1 1/2 inches thick. (The slices from the narrow end have very little meat; those from the thick end contain little or no marrow.) The mixture of garlic, lemon zest, and parsley stirred in at the last minute, known as gremolata, is a lovely little fillip, but consider it optional. Serve, classically, with Risotto alla Milanese (page 521) or a simpler, leaner rice dish. Other cuts of meat you can use here: it will not be osso buco, but a veal stew made with chunks of veal shoulder in the same style, with the same ingredients, is quite good and considerably faster.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.