When making a sauce to blanket a dish of boiled celery ribs, I like to harness the mineral quality by using the celery’s cooking water in with the milk. It deepens the flavor and, together with parsley, establishes the vegetable’s earthy flavor. Celery blanched in deep water, smothered with a duvet of slightly bland and salty sauce, and given a crust of breadcrumbs and cheese is certainly worth eating. I have suggested making a crust for the celery and its sauce with Parmesan and breadcrumbs, but there is much success to be had with Berkswell, the sheep’s milk cheese from the Midlands. Despite being a rather different cheese from Parmesan, it has a similar fruitiness.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.