Broths are easy and rewarding, since homemade broth is always better than canned. You’ll use it constantly-even in place of some of the water in the recipe above to cook beans. Make a big batch when you have time and freeze measured portions in heavy-duty plastic freezer storage bags. With slight variations, this simple formula will work for chicken, beef, or fish broth. You can often get the needed bones or carcasses from your butcher or fish market. If you need to substitute canned broth for homemade, use one 14 1/2-ounce can for every 1 3/4 cups broth.
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.