The essence of barbecue is taking the cheapest cuts of meat and turning them into succulent dishes by cooking them at a lower temperature. Take lamb, for example. The very desirable leg portion of lamb can be purchased in most supermarkets at a premium price. The less meaty shank portion costs much less and will still draw raves at the dinner table. Lamb shanks, cut from the lower portion of the leg, are sold bone-in, in about one-pound portions. Allow one shank per person.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.