This country French recipe was one of my final exam dishes in culinary school. Delicious and simple, it has become a real family favorite. It’s very important to use the best quality red wine vinegar. We made our own at school with the leftover dribbles and drabs of wine. Many years later, I was cleaning the kitchen at the television studio where Martha Stewart’s show was produced, and noticed a cloudy substance in one of the bottles that I was about to recycle. I realized that it was a “mother,” a live bacterial culture that turns wine into wine vinegar. I took it home, transferred it to a glass cookie jar, and added red wine. That was over ten years ago. My tasty biology project is still alive and well, producing incredible vinegar. In France, this dish is often made with guinea hen, which has rich, dark meat, and much more complex flavor than chicken. Meme used to raise guinea hens; they would roost in the trees and make a huge fuss if anyone came into the yard.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
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?