Puntarelle is also called Catalonian chicory, though I think of it as a truly Italian vegetable. It is in the chicory family, with thicker stalks tapering to serrated leaves that look a bit like those of a dandelion. The leaves have a little bite to them, with more of a fennel-endive thing going on in the stalks. It might take some searching to find it in the market—you could always try asking your market if they would order it—but it’s worth seeking out. In Rome, puntarelle is traditionally paired with strong flavors such as anchovy and garlic that can match the strong flavor of the vegetable, as I do here, along with an ice-water soak that takes off some of the edge. If you can’t find puntarelle, I suppose you could substitute frisée, but then you’re kind of missing the magic.
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.