Lamb shanks lend themselves to slow cooking, so I like to make this hearty dish-in-one on a weekend and then have it later in the week in a second incarnation. Shanks are often found two to a package in the supermarket, so it’s less hassle to buy the whole package and enjoy them twice. I’ve adapted this recipe from Claudia Roden, who taught me always to have a jar of my own preserved lemons in the fridge to give that final spark to so many Middle Eastern and North African dishes, and I’ve followed her advice.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.