Elegant and timeless, roasted prime rib is my idea of the quintessential dinner party centerpiece. The best part is that, unlike many other “fancy” dishes, it couldn’t be easier—just pop the roast in the oven and let it do its thing. The meat should be allowed to marinate at least one full day or night, but if you have the time, let it dry in the refrigerator for up to two days; doing so tenderizes the meat and intensifies the flavors. Either way, ask the butcher to leave the bones attached to the meat, which ensures that the roast will be juicy and flavorful.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.