When I make this stew, an extremely old-fashioned and indigenous example of the “poor people” food that the South was built on, I feel like I’m cooking a piece of my own history. The origins of this piquant, thin stew, which is loaded with meat and vegetables, are hotly disputed between Brunswick, Georgia, and Brunswick County, Virginia (I’m a Georgia product myself, so you know which side I’m on). I always make this for a crowd. A big crowd. Like those at my cooking school, which typically draws more than fifty students. I have my own professional-size meat grinder, and what I often do is grind the onions and potatoes together with the pork and brisket. You don’t need to do that at home; you can just mix them together. And feel free to cut this recipe in half (or quarters, whatever you need), but I suggest you make it for your next snow day, and bake up some cornbread to go with it—feed the whole block and you’ll have friends for life, trust me.
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.