What’s the first thing you think of when somebody says, “Let’s get Thai food”? Most of my friends have an involuntary response: they start to sweat. Many people think that Thai food is hot, hot, hot. Well, maybe not, not, not. True, some Thai food can set off smoke detectors. But real Thai cooking emphasizes distinctive flavor combinations regardless of the heat. This soup, a takeoff on traditional Thai tom kha gai (a chicken soup), uses coconut milk, which is very soothing to the nerves. The ginger aids digestion, while the lime brightens up the overall flavor. The result is a soup guaranteed to jump-start even the most jaded taste buds.
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.