I’m such a purist about some things—I think all food people are. Tell me you’re putting beans and tomatoes in chili, and the Texas boy in me bristles. But when one of my friends, an Israeli man of Norwegian heritage, came to a pizza-tasting party and—before he sampled it, I should note—declared this pizza combination “wrong, just wrong,” why did it irritate me so much? Well, I suppose it’s because I’m neither Norwegian nor Italian, so I couldn’t understand why something so delicious could be anything but right. This combination was inspired by a pizza that friends told me I had to try from Coppi’s Organic in Washington, D.C. I’ve taken shameless liberties with it.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.