Look for lobsters that are alive and kicking—the claws shouldn’t hang limp—and ones that feel heavy for their size. Cutting and cleaning a live lobster may seem difficult, but it is very easy to get the hang of it. (Placing the lobsters in the freezer for half an hour beforehand makes it even easier.) The lobsters will give off a lot of liquid as you clean them; make cleanup easier by spreading a kitchen towel or two under the cutting board to absorb whatever liquid drips off the board. I have stayed true to Italian-American cooking by seasoning this dish with dried oregano, but brought it into the present by adding a dose of fresh oregano as well. You may remember this as a very saucy dish, but I prefer to serve it Italian-style—not swimming in sauce, but condito, tossed with just enough sauce to dress the pasta.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.