When I was working in Tuscany during porcini season I always wanted to go foraging for mushrooms, but the Italians are so secretive about where they find their prized porcini that I could never convince anyone to take me with them. So, while I never got to go hunting for fresh porcini, I did learn how to use dried ones to make this gorgeous sauce. If you’ve never used them before, dried porcini are a fantastic way to add a huge bump of mushroomy goodness to almost anything. And, because you have to soak them first, you get the added benefit of the fastest, most flavorful vegetarian stock ever; one that you can then add to your sauce to give it an even richer, earthier boost of flavor—just like I do here.
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.
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.