Julia Child was quoted as saying, “Once you have mastered a technique, you hardly need look at a recipe again.” The technique for cooking tough cuts of meat is braising: the meat is seared until dark brown for flavor, then removed from the pot. Aromatics such as herbs and vegetables are cooked in the same pot in a small amount of the remaining fat. The pan is subsequently deglazed with liquid to help remove any brown bits of flavor from the bottom of the pan, then the meat is returned and liquid is added to come up to the meat’s “shoulders.” Pot roast is a classic braised dish.
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.