On a recent trip to one of my favorite vineyards in California, Seghesio, I stopped by a restaurant in downtown Healdsburg. The sign promising sushi (yes, pitmasters do occasionally enjoy a plate of sushi) drew me to a seat overlooking a fresh seafood bar, where in addition to sushi a wide variety of fried and grilled appetizers was available. The food was great, but what caught my eye and taste buds was the variety of sauces that accompanied their fresh fare, especially their caramelized soy sauce. This deep black sauce had the consistency of molasses but with a rich chocolate flavor. Surprisingly, it worked very well with the seafood. In my mind I was envisioning chocolate shrimp, chocolate chicken, and chocolate ribs! Well, maybe I got a little carried away, but it did inspire this glaze.
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.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.