This delicate but highly flavored brittle may lose its appealing crispness after it cools, so I recommend baking it just an hour or so before adding it to just-churned ice cream. I like it mixed into ice creams that are exotically flavored, such as Anise Ice Cream (page 36) or Lavender-Honey Ice Cream (page 64). Sesame seeds are very flavorful, and you’ll find that a small amount of this brittle will provide lots of flavor to any ice cream you chose to mix it into. Feel free to add a little freshly grated orange zest to the honey as well.
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.