A tiny place where once lived the paladins of Sardegna is Orgosolo. Only a decade or so ago did they think it prudent, finally, to wander about the steep, tortured alleyways of their mountain village unadorned with a rifle. Orgosolo is the historic lair of Sard banditismo—banditry. Perhaps the businesses of thieving and buccaneering seem more gainful in Calabria, for now, the only rapscallions left in Orgosolo are the political artists whose bullying, bitter-sermoned murals irritate walls, housefronts, mountain faces. Too, icons are chafed, gastronomically, in Orgosolo, as they are here in this dish, which asks for bottarga as well as pecorino, upsetting the proscription, for a moment, against the mingling of fish and cheese.
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.