Two new recipes on my website this week, and they go hand in hand. Anchovy-Roasted Beef Bone Broth. A tin of anchovies rubbed onto roasted bones before a second trip through the oven. It caramelizes into this sticky, savory crust that dissolves into the deepest, most complete bone broth I've ever made. It does not taste fishy. It just tastes more like beef than beef bone broth usually does. A weekend project, mostly hands-off.

Pasta en Brodo. Eight cups of that broth, a parmesan rind, stuffed pasta, twenty minutes. One of the oldest, simplest dishes in Italian home cooking, and a bowl that's only as good as the broth you start with.

Something slow that becomes something effortless. Both recipes linked below.