Like popcorn, nuts taste best sprinkled with extra-fine-grained salt that sticks to the snack. That’s why the cheater thing to use here is Lawry’s seasoned salt, a ready-to-go finely ground blend of salt, seasoning, and sugar that becomes one with the nut. If you use coarse kosher salt, you’ll find the flakes sitting in the bottom of the bowl. You can smoke all kinds of nuts—peanuts, pecans, whatever you like—but the nuts must be raw. Stay close to the oven during the final ten minutes of roasting. The toasty fragrance will let you know when they are ready.
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.