You can chop the chard stems coarsely and cook them in the oil and garlic for a minute or two before adding the chard leaves, or you can save them to serve as a side dish for a separate meal. In that case, trim them, cut them into 3-inch lengths, and cook them for a minute or two in boiling salted water. Drain them, press them gently to flatten them out, then either sauté them in a little olive oil, or coat them with flour, eggs, and bread crumbs and fry them. Either way they are delicious, with a flavor like cardi or cardoons—a very Italian vegetable with a flavor that is a cross between artichokes and celery.
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.