When I was a teenager, summer meant the beach. If I was lucky, I’d arrive in time for one of the great big beach-bonfire fiestas staged frequently by my friends, complete with roasted weenies, just a touch of beer (I swear!), and my total favorite—bonfire s’mores. Sadly, times have changed. Only a few Texas beach communities allow bonfires, so I came up with a s’more cupcake that puts me into a beach party mood no matter where I happen to be. The only fire necessary to bring their marsh mallow topping to the pitch-perfect golden brown of a genuine s’more is the skinny blue flame that shoots from my portable kitchen torch. These cupcakes are sure to bring smiles to just about any kid who shows up for a casual party, whether it takes place in the kitchen, at the shore, or on a beachfront deck. Now that my daughter is a seasoned college student, I make the cupcakes in advance, and whip up the marshmallow topping just before party time. I provide disposable plastic pastry bags fitted with open star tips so Fran and her friends can decorate the cupcakes themselves. Then it’s time for me to pass the torch—the kitchen torch, that is. Now that I think of it, it’s not the only torch I’m passing.
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.