Turkey broth makes a delicious soup and soup base, whether you’ve made it Nonna Erminia–style (substantial with mashed vegetables) or ultra-clear from careful straining. The important factor is concentrating the broth to the intensity of flavor you want. If you take some broth out of the freezer, for example, and find that it’s too light for soup, you can still reduce it to strengthen the flavor. And always taste and salt the broth as needed before serving it or adding additional ingredients. A bowl of plain turkey broth can sometimes be the right soup for the moment, delicious, nourishing, and comforting without any embellishment. But there are countless good things to cook, and float in the broth, too.
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.