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.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.