During the summer, rushing home with a bag of farm stand corn which you can get in almost any part of the country—and cooking it out on the grill is a real treat. But if you can’t find locally grown, just-picked corn, you shouldn’t count yourself out of the fun—new breeds of corn retain their sweetness very well. Even if you are buying your corn from the supermarket, just remember that it declines in sweetness as it ages, so it will be best to cook it as soon as possible after you bring it home. If your fire is raging hot, remove the inner silks from the corn and grill them in their husks. But if it’s in the normal range, grill the shucked corn directly over the fire. Ideally, some of the kernels will brown and even char.
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.