In the cantine or kitchens of Naples, you’re likely to see, hanging from strings, clusters of pomodorini (cherry tomatoes) put there at summer’s end to preserve their flavor for the cold winter months ahead. Because of their dry texture, these pomodorini are ideal for topping pizzas. If you’d like to approximate the texture and taste of cantina-dried pomodorini, cut ripe cherry tomatoes in half, arrange them, cut side down, on a baking sheet, and dry them overnight in the oven with only the pilot light lit. If you’re using regular or plum tomatoes, be sure to slice them thin and not to cover them with slices of mozzarella, or else they won’t dry and will make the crust soggy and undercooked.
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.