This recipe is based on a Cuban sandwich traditionally made with roast pork, ham, pickles, Swiss cheese, and mustard. We start with the same main ingredient—the pork. It can be a loin, a ham, even a shoulder, but it should be roasted so that it retains some texture. Then we ratchet things up. In place of the ham, we have coppa, which comes from the neck of the pig and is cured and dried like prosciutto. Standing in for the pickle, we have a pickled pepper relish. The sugar in the recipe cuts through the spiciness and acidity, rounding out the flavors in the relish. Instead of the Swiss cheese in a Cuban, we use fontina. We press the sandwich just as you would a Cuban, and presto! We have what we have nicknamed the Cubano-Italiano.
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.