Here you prepare the tomatoes and sauté the base of onions and garlic in the exact same way as in the previous recipe, but the final sauce is unique. First you soften the eggplant chunks in the pan before adding the tomatoes. Then you cook the vegetables covered for a long time, so the chunks break down even more. The aim is to soften the eggplant so much that it almost melts into the tomatoes—which explains the traditional name for this sauce, melanzana affogata: literally, “suffocated eggplant.” The eggplant does not disappear, though, either in flavor or texture, I assure you. If you love eggplant as much as I do, you will want to make this sauce—and plenty of it.
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.