The Italians are beautiful because they’ve turned what is essentially peasant fare into an internationally renowned cuisine. Take pappa al pomodoro. Fancy, huh? Can you say, “Day-old knot of stale bread in tomatoes and water?” A staple there, a delicacy here. The same goes for minestrone, which I’ve always claimed is Italian for “Whatever is in the pantry goes in the pot!” Actually, minestrone comes from the array of dishes known as cucina povera or “poor kitchen.” It’s a bit of a misnomer, though, as minestrone is rich in vital nutrients, most notably lycopene, a phytochemical in tomatoes that has anticancer properties, especially with prostate cancer.
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.