Small turkey breasts of about three pounds are perfectly adequate for a party of four or so, and larger ones—they’re available in sizes of six pounds and even more—can be counted on to serve about ten, especially if you make a few side dishes. The greatest advantage of roasting a turkey breast in lieu of a whole bird is that you can produce white meat that is truly moist—as opposed to the dried-out white meat that is the nearly inevitable result of roasting a whole turkey until the legs are cooked through. Perfectly cooked white meat (all you need is an instant-read thermometer) does not require tons of gravy to become edible, although you may like to serve it with a light sauce.
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.