Don’t limit yourself to basil in pesto. You can use just about any tender green herb—even baby arugula or spinach, or a combination of herbs. It’s a great way to use up whatever lingers in the bottom of your fridge. This flavorful sauce is perfect for a simple pasta dish. The nuts are optional, but they add a nice viscosity and flavor. Without them, you get a cleaner flavor and more of the true essence of the herbs. On the other hand, a nut-free version is looser and the oils don’t incorporate quite as well. Pesto definitely tastes best as soon as it’s made, but it also freezes incredibly well. Freeze in an ice cube tray and then transfer to a zip-top bag. The cubes are the perfect size for a single portion of pasta, veggies, or a sandwich.
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.