Boiling or steaming lobster is the simplest cooking method, and it may seem like the best when you consider that plopping a lobster into a pot of boiling water is also the easiest way to kill it. Fortunately, there is a way to “parboil” lobster to kill it that will then allow you to grill or broil it without overcooking. The technique outlined here is easy, foolproof, and perhaps even humane. Make sure you boil plenty of water for the first step. You want to cook the lobsters barely but quickly. And have an ice-water bath ready to stop the cooking.
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.