There’s really nothing quite like tapioca pudding to take me back to childhood, when I would eat those plastic cups of the store-bought variety. Of course, homemade is so much better, and it’s really not difficult to make. It just requires a little patience and some stirring. I like to make a few cups at a time, eat one (or, okay, two or three). Then, before things get really out of control, I portion the rest into 1/2-cup ramekins and store them in the freezer. To take it over the top, I sprinkle just a touch of one of my favorite aromatic spices, cardamom, on top, along with some sugar, and torch the top to get that crackly brûléed effect.
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.