The sweet-tart flavor of these pink ribbons makes them a wonderful accent. They are fun with cheese courses where their crunch is a nice contrast to the creamy texture of the dairy. Their lightly tangy flavor is delicious with sweetbreads and game. They also make a beautiful garnish for a panna cotta, rice pudding, or slice of cheesecake. Sprinkle them with a little togarishi (a Japanese spice blend) before drying and use them to garnish crab salad. A hint of Old Bay seasoning can make them the perfect accompaniment for bay scallop risotto or fish cakes. Sprinkle them with sparkling sugar and they can become gorgeous tuiles to be eaten alone or perched on top of a sweet lemon tartlet.
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.