This red sauce is a steroid ingredient that we use to pump up wimpy dishes like gnocchi or in chicken gravy for a quick sauce chasseur. Most of our sauces are done this way, baked in a good French enameled cast-iron pot. We’re not too fussy about the type of tomatoes we use, just canned and whole; San Marzano will do. If you cannot obtain pig skin from your butcher, then a pig’s trotter, halved lengthwise, works, too. You could also add Smoked Baby Back Ribs (page 153) to the sauce before serving it with the gnocchi.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.