If you’re like me and prefer dark meat, the easiest way to satisfy your roast-chicken urges without tackling a whole bird is to take advantage of one of my favorite cuts: the whole leg, with thigh and drumstick attached. It makes a hearty meal, and it takes well to the same kind of classic preparations a whole chicken does, including roasting with the magical trio of parsley, lemon, and garlic. If you don’t have a jar of Herbed Lemon Confit (page 4) in the refrigerator, you can substitute store-bought preserved lemon or even just two fresh lemon slices (peel and pith included) plus an extra 1 teaspoon of olive oil. Feel free to roast more sunchokes and use the leftovers to toss into salads, mash like potatoes, or puree in soups.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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?
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.