When we were testing milkshake recipes for Bobby’s Burger Palace, I learned some interesting things about fruit-based milkshakes, especially about milkshakes made with fresh berries: Berries are very expensive. Berries are extremely perishable. Berries are inconsistent in taste (ranging from sweet to tart) and texture (ranging from watery to dense). All these factors presented a problem when we were trying to create a thick, flavorful milkshake. We needed to find an alternative, still using fresh fruit, that would produce a consistently thick and flavorful milkshake every single time. We found a company on Long Island that produces fresh fruit purees. The purees are thick and almost jam-like in texture, and they add incredible fresh fruit flavor while not compromising the thickness of the shake. Now the recipe from the company that produces the purees for us is top secret, but I have created something very close to make at home. In addition to providing a wonderful fresh fruit flavor, these bases will also keep in the refrigerator or freezer for a good amount of time—unlike fresh berries, which tend to go bad in a few days. Just add 1/4 cup or so to vanilla or chocolate ice cream for an intensely good shake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.