There’s nothing better than melted cheese on a chilly winter evening. A wide range of dishes center around hot cheese, like Welsh rarebit, queso fundido, raclette, and the classic fondue. Fondue hinges upon a few ingredients handled well. Cooking temperature is very important—do not give in to the urge to increase the heat. Have a glass of sparkling water or wine while you’re cooking and enjoy the process. A whisk helps bring everything together smoothly. Your fondue will start out thin and slowly thicken. At times the fat may threaten to break free, but have faith and keep whisking and everything will come together in the end. If you’re the kind of person who likes added insurance, you can toss your grated cheese with a tablespoon (6 grams) of tapioca flour before adding it to the wine. It’s not strictly necessary but will help compensate for a slightly distracted cook. We like to serve fondue with good bread, sliced apples, charcuterie, and occasionally a salad on the side.
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.