The New World version of the preceding recipe, this includes Spain’s capers (which, ironically, the Spanish version usually does not) and a bit more seasoning. Once again, you can use other meat in place of oxtails and can make this in advance, then refrigerate and skim the fat. This would be great with Coconut Rice (page 516) or any rice and bean dish, and Platanos Maduros (page 472). Other cuts of meat you can use here: short ribs, lamb shanks, chunks of boneless lamb or pork shoulder (which will be much faster) or beef chuck or brisket (which will be somewhat faster), bone-in chicken thighs (much quicker).
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.