Creamy, rich sea urchin roe—better known by sushi lovers as “uni”—makes one of the most extraordinary sauces for pasta that I know, exotic Italian comfort food. We serve different versions in the restaurants, but this is my favorite because it keeps the roe intact. The heat of the pasta “cooks” the roe and each sac is broken only by your fork, allowing you to control the richness of each bite. If you do not have access to live sea urchin, make sure the roe you buy is brightly colored and smells like the sea. For the very best flavor and texture, seek out small-production, artisanal pasta, available in Italian import shops and food stores.
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.