This recipe, a marriage of a recipe I learned while an apprentice to Nathalie Dupree and Meme’s version of traditional oyster dressing, is an excellent side dish for a Thanksgiving feast. The myth about buying oysters only in the months with an R is not quite true, but not completely false either. However, it is best to buy oysters during the fall and winter when they are at their prime. Oysters spawn during the summer months and become soft, milky, and bland rather than firm and sweet. It is true that in the South when the water becomes too warm, the oysters are inferior. I only buy oysters to shuck if I am serving them on the half shell. You can generally find pints of shucked oysters in better grocery stores and seafood markets.
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.