The animal’s tail has a gentle life, the occasional swish in a buttercup-strewn meadow, and I like to think that is reflected in how we choose to cook it. Oxtail is a meal of almost soporific qualities. It will not be hurried toward tenderness any more than the animal will be hurried along a country lane. After a long, slow baking with a lot of finely sliced onions and a little aromatic liquid, the velvety fibers will fall away from the bone in brown and pink flakes. Some spinach, very lightly cooked and served without butter, will flatter the meat and melt into the creamy sauce.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.