When you read “Long-cooked Broccoli,” note that this is distinctly different from the soggy, overcooked broccoli that you might remember from the school cafeteria. Here, the broccoli is cooked deliberately long and slow—almost poached—in olive oil with a lot of onion and garlic. Cooking it this way makes the broccoli tender, buttery, and flavorful. It’s one of my all-time favorite vegetable preparations. We use it to top the Long-cooked Broccoli, Caciocavallo, and Peperoncino pizza (page 146), and we also offer it as an antipasto at the Pizzeria.
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.