It isn’t often that you can make a condiment with a single dried ingredient, but since dried mushrooms have become widely available, that occurrence has become more common. If you simmer dried mushrooms until tender, then toss them in a blender with their cooking liquid, you get a thick puree, potent and delicious, something you can use wherever you’d use salsa or even ketchup. You can use any dried mushrooms for this condiment, from the extremely inexpensive shiitakes (also called “black mushrooms”) sold at Asian markets to the prince of dried mushrooms, the porcini. Smoky porcini (usually imported from Chile or Poland) are really good here.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?