You find this dish, or one like it, everywhere there is salt cod—which is to say, almost everywhere in the North Atlantic and parts of the Mediterranean. I like the Spanish version, which is reminiscent of a strong pasta sauce. In fact, thinned just a bit, this would make an excellent sauce for pasta, though I still prefer it with crusty bread. You can poach almost any fish in this sauce—any white-fleshed fish will work, though cod is the most obvious and logical choice—but it will never have the character brought to the table by salt cod, especially if you take the time to fry it first, as in the variation.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.