The fish equivalent of classic beef stew, and definitely a winter dish,with its base of root vegetables. You can, of course, vary the vegetables according to what you have in your pantry—cauliflower, zucchini, eggplant, and even okra will work well. The stew should be very thick, not really soupy at all; so though you may add water as necessary while cooking, be sure not to add too much. Since the fish is added when the vegetables are just about done, you can substitute almost any white-fleshed fish or even shellfish. Just adjust the cooking time as necessary. Serve this on top of rice or with crusty bread.
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.