Cauliflower is another one of those vegetables that gets a bad rap. Yes, it’s in the cabbage family, and when the cauliflower is raw, the connection is easy to identify. Take a page from the Italians, then, who aren’t afraid of oil and know that giving some vegetables a dip in the fryer brings out their best characteristics. In this case, the cauliflower turns sweet and silken; add in some smoky shreds of ham hock and, well, you’ll be begging to eat cauliflower more often. Ask your butcher to split the ham hock for you; they have big saws for that very purpose. And don’t you dare throw away the liquid left over from boiling the ham hock. One bonus of this recipe is a soup waiting to happen.
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.