Recipes aren’t written in stone, which is a good thing (literally speaking), because lifting a cookbook would be a Herculean chore, and because (figuratively speaking), I love to tinker with recipes and am always thinking of ways to improve them. Lemon has always been one of my favorite flavors of frozen yogurt, as I like things that are tart and tangy. But I often wondered how some commercial lemon ice creams and frozen yogurts got that extra zing that homemade batches lacked. The answer came to me when I was in an ethnic spice market and saw little bags of citric acid crystals. I brought some home and did a test, adding just a few granules to the frozen yogurt mix before churning. When I dug my spoon in, I realized with the first taste that I’d found exactly the flavor I was looking 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.