I once worked with a French waiter known for a fierce scowl that could cause even the most self-assured chef and diner to wither. He tasted one spoonful of these peaches and told me that this was his idea of the perfect dessert. It was one of the few times I saw him smile. But what’s not to like? Icy peaches floating in sweet red wine is pretty close to perfection, if I do say so myself. His good mood didn’t last very long. But after that, every time we passed each other, I knew from the tiny gleam in his eye that I’d won the admiration of my toughest customer.
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.