This recipe was developed specifically for this book, as a match for the Country-Style Ribs on page 198. Because country-style ribs are bulky and not uniform in appearance, a chunky sauce draws attention to the elements of the sauce and away from the clunky appearance of the ribs themselves. If impressing your guest with fancy plating is not your bag, this sauce is “good eatin’” on just about anything. Besides adding distinct flavor, the bits of apple and sweet onion will add a complementary texture to your barbecue.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.