Most Junior League cookbooks have at least Broccoli Salads I and II, and often III and IV. It’s the diplomatic way of not having to decide whose version is best. The amusing part is they are all, in essence, the same salad and contain, besides broccoli (and mayonnaise, of course), red onion, bacon, and often raisins. Really racy ones with a modern twist might also contain crushed ramen noodles. This salad is colorful and satisfying in a very simple way. To really make the flavors and colors pop, it is imperative to blanch and shock the broccoli. Otherwise, it is like grazing in the produce bin.
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.