To me, chicken wings are a delicacy. That’s not because they’re rare—believe me when I tell you that I eat them often—but because they’re probably my favorite part of the yard bird. Wings are unique because you get two experiences in one: a drumette and what I call the “flat.” That’s two handles on one piece of meat for you to hold on to and enjoy. Wings also take very little time to prepare and cook. All you have to know is that before you cook them you have to cut off the tip, which is attached to the outer flat part of the joint. Using kitchen shears is an easy way to just lop it off—or use a sharp knife—and if you don’t feel like throwing them away, put the tips in your freezer for the next time someone’s making stock or soup.
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.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.