Here is a most delicious curry from western India that may also be made with chicken. It requires a lot of cilantro. Buy a big bunch, or two if they are skimpy, aiming at about 6 1/2–7 ounces. Once you have trimmed the cilantro by cutting off the lower, non-leafy stems, and washed and chopped it, you should end up with about 3 1/2 ounces or about 2 packed cups. The recipe may easily be doubled. This curry may be eaten with a rice dish or Indian flatbreads. Mushroom and Pea Curry could be served on the side.
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.