This terrific lobster preparation reminds me of a dish that was popular on the menus of Italian-American restaurants when I first came to the United States. Lobster oreganata, as the dish was called, was a split lobster topped with bread crumbs, seasoned with dry oregano, and baked. On recent visits to the Sardinian coast, I’ve often had its prized spiny lobsters prepared in quite similar fashion. So, though I am pleased to bring you this recipe for authentic Sardinian aragosta arrosta (roast lobster), I am quite sure that Italian-American restaurants and immigrants had the same idea many years ago. As with the preceding Aragosta alla Catalana, I like this dinner to be a hands-on, fully absorbing experience. After my guests have salad or a vegetable appetizer, I give everyone a half-lobster without the distraction of side dishes, furnishing guests with plenty of wet towels and bowls for empty shells. Then we all just concentrate on getting every morsel of meat out of these amazing crustaceans.
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.