In creating this recipe, I added the mortadella on the spur of the moment. I love raw artichoke salad, but have often prepared this salad with many other, different ingredients, such as raw mushrooms, or shavings of Grana Padano or Parmigiano-Reggiano. Recently I made a beautiful salad of small artichokes, crunchy celery, and some great imported mortadella, which I happened to have on hand. And so this salad was born: it certainly is based on tradition, but with my own touch. It has now become a family favorite for buffets, antipasto, or just for lunch.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
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.