Grilled chicken marinated in Worcestershire and soy sauce was one of the first things R. B.’s Gourmet-subscribing mother, Loie, taught him to cook. It was probably the first marinade he’d ever tasted, and he loved the way it quickly permeated the chicken skin with color and the meat with salty flavor. Later on, he discovered that Loie’s salty black concoction is a common barbecue trick available at the supermarket under several labels. Both the popular store blends and Loie’s homemade pack quite a punch and don’t need much time to work up some flavor on chicken or beef. Here is Loie’s cheater recipe, which you can easily double and store in a sealed container in the fridge. Use it for chicken or a Gunsmoke steak cooked on the grill, in a skillet, or under the broiler.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
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.