You can buy peeled shrimp, but shrimp poached in their shells have more flavor (as do shrimp poached in salt; the water should taste salty). If you’re going to peel the shrimp yourself, as I recommend, it pays to buy larger shrimp and cut down on the work. Go for those in the range of 30 to 40 per pound (sometimes labeled U-40 as in “under 40”), or even larger if the cost is not prohibitive. To subtly improve the flavor of the shrimp, add other seasonings to the poaching liquid—the easiest thing is to grab a handful of pickling mix, which usually contains peppercorns, allspice, bay leaf, and coriander and dill seeds. Throw in a couple of cloves of garlic or a piece of onion if you like.
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.