There seems to be no agreement as to the origin of the word “butterscotch.” Some culinary scholars argue that its name is taken from “butter-scorched,” a theory worthy of consideration, since the process does indeed require cooking butter. Yet others academically assert that the term is derived from the word “butter scoring,” as in “cutting.” Not as in, “Dude, I scored some awesome Butterscotch Pecan Ice Cream from David!” S0 I’d like to offer my own theory, one that’s a bit simpler: It’s because buttery butterscotch always tastes better with a shot of scotch in it.
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.