Most flat breads carry with them a long list of social and culinary baggage. Pita, matzo, injera, casava, rieska: you have to take the bread’s cuisine with you to the table. The pretzel is unique because you can take it wherever you want! It’s a snack food through and through, though its twisted form is steeped in folklore and symbolism. The first pretzels were made in monasteries in the seventh century, and given out on church feast days. The shape is said to represent a child’s arms in prayer. I think a better resemblance is found in the image of two wrestlers drinking beer—which monks also invented. The smoky majesty of Maine hickory smoked salt is a miracle that the monks would surely have prayed for.
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.