Here is another gem from the treasure of pork dishes I found in Umbria, especially around Norcia. Like the preceding recipe for sausages and grapes, this calls for a leisurely approach to cooking, slowly caramelizing the pork and building a fantastic glaze for the chops, with the mingled flavors of lemon, peperoncini, capers, and wine. I always prefer chops on the bone, but you can make this recipe with boneless pork-loin cutlets as well. Since they are usually thinner, they’ll need less cooking time, though gentle and slow browning is still called for. I like to accompany these with an intensely flavored vegetable such as braised broccoli di rape or mashed parsnips (or both!).
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.