These lobsters need nothing more than drawn butter and lemons as companions at the table (preferably one covered with newspaper and set with bibs, lobster picks, and nutcrackers). Lobster also has an affinity for fresh herbs, such as tarragon, chervil, and parsley, any of which can be minced and stirred into the melted butter. Of course, some people think the best way to eat lobster is to pile it on a buttered, toasted bun (see recipe). No matter how you plan to enjoy lobster, you’ll need to extract the succulent meat; see the how-to (page 240).
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.