Spaghetti aglio e olio is one of those basic recipes that just about every household in Italy, and every Italian American household, has made at one time or another. Searching for flavors of home, Italian immigrants could create a tasty dish with just pasta, olive oil, and flavorful garlic. The simplicity of these three ingredients and the technique used here is what makes it so good. Do not burn the garlic, and add pasta water to make it into a sauce—the secret is as simple as that. In my recipe, I have added some shredded basil, since I’ve found in my travels that the addition of basil to a garlic-and-oil sauce is quite common. I often add basil to recipes: when in season, it brings freshness and that pleasant garden bouquet to many dishes.
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.