For many people, tomato soup is a familiar and beloved comfort food. In this version, the soup benefits from roasting the tomatoes in the oven to lessen their acidity and add sweetness. Just be aware that some tomatoes are juicier than others; if they’re very juicy, you may need to drain some of the juice into a bowl during the roasting process. Using the pan juices as the broth creates supercharged scrump-dilly-iciousness! Plus, the roasted tomatoes blend beautifully (and colorfully) with the carrots. This soup is equally delicious served hot, at room temperature, or chilled.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.