Italians love prugne, the name for both fresh and dried plums (which we call prunes). Italy is one of Europe’s largest plum-producers, and the fresh fruit is a favorite in season. But dried plums, prugne secche, are in such demand year-round—for snacking, cooking, and baking—that today Italy ranks as one of the world’s biggest importers of prunes (many tons of them grown in California!). I, too, love prugne secche, particularly in crostatas (tarts) and torte such as this cake, which I found in Basilicata. Morsels of prune, poached in a wine syrup, dot the golden, buttery cake, and each bite bursts with their concentrated essence of fruit flavor. It’s a great treat for the holidays, or on any winter’s day—a delicious reminder of the sweet taste of summer.
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.