Gina: Like many of our favorite recipes, this one comes with a story, and, girl, I’m not about to let you down, because this is a tale of seduction. This is one of the recipes I made for Pat when I was courting him (and, most important, his stomach). The key to this dish is the scent it gives off while simmering on the stovetop. The minute your man walks in the house and gets a whiff, well, it’s game over (you may not even make it to the dinner table, hon!). It’s not a typical Southern dish—the chicken is essentially poached in tomato sauce and fresh herbs—but the end result is chicken that’s as tender as any rib that has been smoked for hours over a hickory pit. I use chicken thighs, because the dark meat is flavorful and moist, but you can also use chicken breasts if you are cooking for a breast man (who said that?!?). The result—well, we’re still married, aren’t we? We’re not courting anymore, but I still turn to this recipe when I need to get Pat around to my way of thinking—like when he discovers that Gucci bag I’ve splurged on! Ladies, handle your business and rule the house. Your man will never look at you the same.
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.
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.
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.
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.
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.