In Emilia-Romagna, zucca (a pumpkinlike winter squash) is a traditional filling for cappellacci, stuffed pastas that are folded and twisted like tortellini but slightly larger. Butternut squash is the best substitute for Italian zucca, though you must squeeze out all the moisture after cooking it. With the sweetness and texture of crushed amaretti cookies and hints of lemon and nutmeg, this is a delicious and versatile filling, great in tortellini and tortelli as well as cappellacci. Sage-infused melted butter is the customary (and perfect) dressing for this autumn and winter dish. For a variation, omit the sage, and brown the butter in a hot pan before drizzling it over the pasta.
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.