Think of this as osso buco, Russian style; the technique is almost identical to that in the following, better-known classic, but the result is sweeter and more fragrant. Serve with pilaf or buttered noodles. If you are lucky enough to find fresh sour cherries, by all means use them; pit about a pound and add them to the pan as you would bottled sour cherries, along with about 1/4 cup sugar and a bit more stock. Other cuts of meat you can use here: as in classic osso buco, you will lose something by substituting chunks of boneless veal for the shank, but you will gain time, and the results will still be quite good.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.