In the last few years, it seems like there have been two requirements to opening a successful restaurant in Los Angeles. You have to offer a selection of decent wines by the glass, and you have to offer braised short ribs. You see short ribs served on the bone and off the bone; cooked with Indian spices, Asian spices, and Latin American spices; and served over mashed potatoes, polenta, and who knows what else. I don’t roll my eyes when I see them on a menu because I know how good they can be. Once they’re cooked, they’re good for a few days, so they’re convenient for the home cook. Braise them today; reheat them tomorrow. In the Italian spirit of not wasting any bit of food, shred the leftover meat to make Francobolli di Brasato al Pomodoro (page 177).
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.