Jim Manning and I attended Ole Miss at the same time, but never met. It wasn’t until later that we crossed paths working for Houston’s Acute Catering and discovered that I’d briefly dated one of his roommates. Jim now heads his own business, Jim Manning Catered Affairs, and is one of Houston’s top caterers. This recipe is a lot of work, but it’s elegant and serves a huge crowd, and most of the labor can be done in advance. It’s a great option if you’re hosting a large-scale event. Otherwise, the recipe can be cut in half or even in quarters.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
The silky French vanilla sauce that goes with everything.