When searing meats or fish, the size of the skillet is important. A roomy skillet will retain more heat after you add things to it, and will climb back to searing temperature much more quickly than a smaller skillet. Once you put the slices of liver in the pan, let them sit undisturbed, giving them a chance to form a caramelized crust. If you like your liver rare or medium-rare, as I do, the second side should always cook less than the first—about half the time. If you like more well-done meats, reduce the heat under the pan after you have flipped the meat over to prevent it from scorching, then cook it to your liking. Salt draws liquids and juices from meats, and that is why I season the liver after it is cooked.
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.