The charm of most braised dishes is that they result in succulent, tender meat and require little attention after an initial browning. The sad truth, however, is that most meats need hours—sometimes many hours—before they become truly tender. Not so with veal chunks taken from the shoulder or leg, which become tender in less than an hour and produce a superb stew. And the smaller the chunks of meat, the shorter the cooking time. (This is a very basic and oft-ignored general principle of cooking: spend a little more time with the knife and you sometimes spend a lot less time at the stove.) Smaller chunks have another advantage as well: in just a few minutes, enough of their surface area browns that you can move to the next step of the recipe. This guarantees a full-flavored stew—the browning step is not essential but very desirable—and reduces stovetop mess.
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.