Cooking doesn't get much easier than this, but it still took me a while to catch on. Being a northerner, I didn't realize that everyone south of Baltimore knows spiced shrimp like New Englanders know maple syrup. I tried spicing up my shrimp and crabs with a spice mix called "Shrimp and Crab Boil." I took the cue from the name and added the spices to boiling water to boil the shellfish. Not until I moved to Maryland crab country did I find that you douse the shellfish with spices and steam them over boiling water. Perhaps someone should market a spice mix called "Shrimp and Crab Steam" for us literalists. The shrimp are cooked with their shells on, so provide lots of napkins for spice-coated hands and beer or lemonade for spice-coated throats.
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.