Braised meats are ideal for any large gathering because much of the work can be done the day before. In my opinion, braises actually taste better when the flavors have had time to meld and develop. And in the braising process, not only have you cooked the meat, you’ve also created a sauce. Osso buco is a classic braised dish of northern Italy, usually garnished with gremolata, a popular condiment made of minced lemon zest, parsley, and garlic. That’s fine in the winter, but in spring, I like to add two of my favorite spring ingredients: peas and pea shoots. It’s a brighter rendition of the traditional preparation. The risotto, perfumed with saffron, is the perfect starch for spooning up with the braising juices. I’m usually pro-cheese, but in the case of this risotto I find myself torn. Though the Parmesan gives the risotto richness, without it the dish is a little lighter and “more of the season.” You decide.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.