This might be considered a salad, but it is a wonderful stuzzichino (something to nibble on). Slow roasting intensifies the flavor of olives and gives them an unusual yet delightful crunch. Tossed with vinegar-poached pearl onions, they make a lively and beautiful salad-condiment. Serve this as an antipasto with cured meats and cheeses, or with grilled meats and fish. It is also a great garnish for sandwiches or with slices of grilled bread. All you need is a plate, a fork, and a glass of good red wine.
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.