Blood peaches are large, with dark red skin surrounding a rich, crimson, juicy flesh that is quite tart. They bruise easily, so they are frequently broken down for use in chutneys, jams, pastries, ice creams, and sorbets. We figured this would also mean that they were ideal for making cocktails. The Bellini was the obvious choice as our first guinea pig. We accentuated the bitterness of the fruit with a little Campari while also increasing the intensity of the color. The result is a refreshing eye-opener with slight bitterness and charm. Blood peaches are very rare, fresh or frozen, so if you can get your hands on them, grab them. You can also make this cocktail by blending white peach purée with EO homemade Grenadine for color.
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.