Avocado is one of the many ingredients indigenous to the Americas, and luckily it is available in supermarkets all over the world. The Hass avocado is the creamiest and sweetest variety, but when it comes to sweet preparations, many may wonder—avocado ice cream? Most people have had avocado in a salty and/or spicy format, or at least as an accompaniment to something that is not primarily sweet. If you like avocado, however, you will really enjoy this ice cream. Its natural oil gives the ice cream a very smooth and silky mouthfeel, and the lime juice heightens its flavor. Although it may taste too sweet before freezing in the ice cream maker, it will be just right when it’s done.
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.