When you want to enjoy a risotto-style rice but don’t have the time for lots of prep and stirring, try this simple recipe. You’ll get the creaminess and toothsome bite of the rice grains and the wonderful flavor of fresh sage, one of my favorite herbs—or use rosemary, thyme, basil, or any other fresh herb you like. This makes a great primo all by itself and can be a delicious accompaniment to grilled or braised meat or fish dishes. I finish the rice with just a bit of butter and grated cheese, but you can add complexity by stirring in cubes of Taleggio or Gorgonzola, or any of your favorite cheeses. (And though I am happy to serve the rice with the sage leaves buried inside, you may pick them out, if you prefer, when the pot comes off the heat.)
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.