I was an early trendsetter. I was snitching bites of raw cookie dough long before anyone else, way back in the sixties, so I would like to take credit for starting the craze. Okay, maybe I wasn’t the first kid to snitch a bit of raw cookie dough. But whoever came up with the idea for adding cookie dough to ice cream rightly deserves the accolades from ice cream lovers across the United States. (I’m not sure the idea of raw cookie dough in ice cream has international appeal.) This dough is packed with crunchy nuts and lots of chocolate chips, all embedded in a soft brown sugar dough. I debated with myself that this may be too much cookie dough for the average person to add to ice cream. Then, after much nibbling (while thinking about it), I decided that it was just not possible to have too much cookie dough!
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.