Gina: This is Pat’s “feel like a king” dish, and if you are married to a meat-and-potatoes man like I am, this dish will make him feel—you guessed it, girl—like a king. The secret to this sauce is two ingredients: bacon and beer. There isn’t a man anywhere in Memphis who would turn up his nose at a steak lacquered with both of those. We like to serve this steak sliced on the diagonal, with plenty of extra sauce on the side. When Pat takes a bite of this and gives me one of his sly winks, honey, I know it’s a slam dunk!
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.