To our list of ingredients that balance the leek’s (and onion’s) tendency toward sweetness, we can add green peppercorns. Outside the anise-scented emporiums of Chinatown they are difficult to track down in their fresh state, but bottled ones in brine are perhaps even better here. Deep-winter stuff, this. Some fresh, crisp greens might be appropriate with it, some winter salad leaves or maybe a plate of lightly cooked spinach. Whatever, I do recommend some plain, steamed potatoes to balance the general richness. Green peppercorns in brine are available in cans or bottles from well-stocked specialty markets and delicatessens.
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.