Mama loves this soup. What’s not to love? It’s a hearty bowl of sweet, brown, caramelized onions in a rich beef broth, enriched with a dose of sherry and topped with deliciously nutty, golden brown, melted Gruyère cheese. Why does Gruyère taste so good? Aged, low-moisture cheeses such as Gruyère and Parmigiano-Reggiano have a stronger protein structure than younger, softer cheeses like fontina or fresh mozzarella, and require higher temperatures to melt. The higher heat, combined with less moisture, causes the protein to actually break down, bringing out their nutty flavor.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.