Potatoes cut thinly are not only good deep-fried but can be blissful when cooked with stock or butter until they are sodden and meltingly soft. I wanted a sliced potato dish that had the simplicity of pommes à la boulangère but something of the richness of its creamier cousin, pommes à la dauphinoise. This is what I have come up with: thinly sliced potatoes layered with garlic, butter, and grated Parmesan. Savory, melting, and, yes, rich, they are a near-perfect accompaniment for cold roast lamb or beef.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.