Although oxtail is no longer a common meat in American households, it’s still sold in many supermarkets (it’s really “steertail,” of course) and makes a great soup base, contributing wonderful flavor and body. Though you might think otherwise, this is actually a fairly light soup, extremely tasty and, when made traditionally, quite spicy. Traditionally, you use the seasoning mixture as a dipping sauce at the table for the oxtail pieces, eating them with the soup on the side.While that can be fun for a dinner party, the soup is easier to make and just as tasty when all the ingredients are combined at the end. If you can’t find oxtail, use short ribs, shank, or brisket; or try the variation, which is a bit mellower.
Turn humble onions into this thrifty yet luxe pasta dinner.
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This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.