A brilliant white milk ice cream with a chewy texture made with sahlab (called salep in Turkey), the ground-up root tuber of a member of the orchid family, is very difficult to make successfully at home, so here is a modern version that I also love. It is without sahlab, so not chewy, but the traditional flavorings of mastic and rose water give it a special appeal. You should pound, then grind the tiny lumps of gum mastic (see page 6) with a teaspoon of sugar to a fine powder with a pestle and mortar (or use a spice grinder). Use very little as otherwise the taste can be quite unpleasant.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?