A great way to maintain matrimonial bliss is not to make classic stock in your house. Do this one instead. It’s another one-Creuset wonder where everything goes in the oven. It’s enough for a few recipes, plus you can eat the meat with pickles and mustard for a classic French snack. You can use a bit more meat if you have it. This is more of a guideline than a recipe. Remember that when you make a stock, it has to look like you would want to eat the meat at any stage—that is, don’t use old meat or lean cuts. You want that marrow taste and that thick jelly feel.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.