The idea here is to get great pulled pork but in the shape of High Liner Captain’s fish sticks. If you don’t have a proper fryer, you can still do this recipe—just don’t attempt it drunk and/or naked. You can use a thick-bottomed pot and a deep-fat thermometer, and of course, have a fire extinguisher nearby. Try these sticks with any of the suggested dips for Cornflake Eel Nuggets (page 134), or serve on mashed potatoes with onion jus.
Turn humble onions into this thrifty yet luxe pasta dinner.
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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.