Pasta recipes

Slow cooker osso buco with veal shanks braised in white wine, beef stock, tomato paste, lemon zest, and Italian herbs. Set it and forget it: 10 hours to fall-off-the-bone tender.

Classic Italian lasagna with layers of beef and mushroom tomato sauce, spinach-cottage cheese ricotta substitute, and melted mozzarella. The Sunday-supper bake that always feeds a crowd.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Easy bread machine Cajun spice bread with tomato paste, applesauce, brown sugar, and Cajun seasoning. A savory, slightly sweet loaf with a hint of heat. Just dump and press start.

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Leg of lamb Nicoise marinates butterflied lamb in a Provencal paste of anchovy, garlic, rosemary, thyme, and red wine vinegar. Broiled or grilled to a juicy pink center for a Mediterranean dinner.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Hearty steak and bean soup loaded with tender beef, white beans, and vegetables in savory tomato broth. Comfort food that fills you up on cold nights.

Kettle goulash slow-simmers beef stew cubes with Hungarian paprika, five onions, green peppers, and tomato paste in the oven. Topped with sour cream.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Gourmet pork chops braise center-cut chops in a creamy white wine and mushroom sauce with onion soup mix and a kick of chili-garlic paste. Stovetop dinner finished with sour cream.

Brandy Beef Bourguignon: French-style braised beef with red wine, brandy, pearl onions, mushrooms, and herbs. Marinated for hours, simmered slow into silk-tender bites.

Greek moussaka with layers of salted eggplant, zucchini, potatoes, and cinnamon-spiced ground beef under a thick egg-enriched bechamel. A proper taverna-style casserole.