I’m offering you the basic recipe for filling these eggplant rolls. You can take it in any direction you like, adding spinach, raisins, pinenuts, prosciutto, or whatever else sounds good to you. Eggplant rollatini are versatile in another way, too. Because the individual rolls are easy to serve, they are wonderful as a first course for a big crowd—like a family gathering—or as part of an Italian-American buffet. For a smaller crowd, this makes a substantial main course that needs only a first-course salad to make it a meal. If you’d like to make these simple rolls even easier to fill, you can cut the sticks of mozzarella into little cubes and stir them right into the ricotta filling.
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.