Braised meats are ideal for any large gathering because much of the work can be done the day before. In my opinion, braises actually taste better when the flavors have had time to meld and develop. And in the braising process, not only have you cooked the meat, you’ve also created a sauce. Osso buco is a classic braised dish of northern Italy, usually garnished with gremolata, a popular condiment made of minced lemon zest, parsley, and garlic. That’s fine in the winter, but in spring, I like to add two of my favorite spring ingredients: peas and pea shoots. It’s a brighter rendition of the traditional preparation. The risotto, perfumed with saffron, is the perfect starch for spooning up with the braising juices. I’m usually pro-cheese, but in the case of this risotto I find myself torn. Though the Parmesan gives the risotto richness, without it the dish is a little lighter and “more of the season.” You decide.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.