This is the main attraction of our traditional Easter meal, and we think those spiral-sliced prebasted hams take a backseat to our version. Ask your butcher to order a whole smoked water-added ham such as Gwaltney, Hamilton, or Smithfield, and have him remove and quarter the hock. This not only makes the ham fit more easily into your pan but also gives you the hock pieces to use another time and contribute unbeatable seasoning to soups and veggies. Serve with Potato Salad (page 53) and Baby Lima Beans (page 132).
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.