When you live in San Francisco, it’s likely that at least 50 percent of your friends are real estate agents. One of my realtor friends is whippet-thin because he’s always watching what he eats. But he met his match with this frozen dessert. When he isn’t trying to talk me into buying or selling something, he talks about this gelato. People often ask about the difference between ice cream and gelato. As with most things Italian, it depends on whom you ask. But most people agree that gelato has a lower-fat base, which allows the flavors to shine through. This chocolate gelato has no cream and is proof of that theory. As is the waistline of a certain San Francisco realtor. This gelato is inspired by a recipe from Marcella Hazan.
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.