Brodo means “soup” in Italian, and brodetti are savory, soupy preparations that usually refer to fish. A brodetto is uncomplicated, quick, and very delicious— a preparation that you can use for many kinds of seafood. For this recipe I’ve chosen skate, an ocean fish that some of you may not be familiar with. It is immensely popular in Europe and one of my lifelong favorites. Fortunately, it is now widely available here, reasonably priced, and, when fresh, as sweet and luscious as lobster. It is particularly well suited for a brodetto, having naturally gelatinous flesh and bones, which enhance the richness and viscosity of the sauce. If you can, buy skate with the center cartilage, which is how I like it; see box on skate, below.
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.