You may have heard the name Thomas Chiumento, former co-owner of the hatted Caveau restaurant, while these days he's busy running Night Parrot and Mia Mia - but he's not the star of the show.

We braise in January to ward off the chill, to make the house smell good, to remind ourselves of everything we love about cooking. Beef stew in the slow cooker, lamb in the tagine and pork shoulder in ...

It is almost magical the way a chewy, tough hunk of meat becomes velvet-on-your-tongue tender when you cook it right. But that's the way it is with osso buco, a northern Italian specialty made with ...