I like basting roasts with a mixture of pan juices, balsamic vinegar, and honey. It adds flavor and a wonderful mahogany color to all kinds of roasts, from poultry to pork to veal. I also like to serve roasted vegetables as a contorno (side dish) with roasted meats. It makes sense: the oven is going, so you might as well make use of it. Sometimes I add more large-cut carrots and celery to the roasting pan with the meat and serve them alongside the carved roast. Or I put together a separate pan of other root vegetables—leeks, onions, parsnips, turnips, or even mushrooms—season them with salt, olive oil, some of the herbs I used to season the roast, and roast them on a separate shelf from the meat. While they roast, I add enough chicken stock to moisten them and stir them once in a while until they are caramelized and tender.
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.