The most challenging part of this recipe is cutting the pork into thin shreds; freeze the meat for 30 or even 60 minutes first, which will make it easier, but plan on spending the bulk of the time allotted for this recipe on this single task. The cooking itself takes only 5 minutes (in fact, if you want to serve rice with this, which you should, cook it beforehand and keep it warm). Don’t mince the garlic; you want its flavor to be strong in this dish. Serve this with white rice. Other cuts of meat you can use here: beef, preferably sirloin; lamb, preferably from the shoulder or leg; boneless chicken.
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.