As you fry these stuffed squid, the fragrant aromas that rise from the pan will have you dreaming of enjoying them along with a cold beer. Many Vietnamese cooks add minced garlic to the stuffing, but our family prefers ginger, a nod to ginger-centric northern Vietnam. The tart, spicy, salty dipping sauce heightens the flavors in the stuffing. Select young, fresh squid with bodies about five inches long, not including the tentacles. For the best flavor, clean the squid yourself, rather than buying them already cleaned. Because both squid sizes and a cook’s stuffing technique can vary, this recipe makes more stuffing than you will need. If only a little is left over, discard it. If there is a fair amount, mix in an egg or two and fry up into an omelet (see Pork and Mushroom Omelet, page 97, for cooking instructions).
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.