An Anglo-Indian acquaintance in Calcutta once told me that when he went to buy his sausages from the family butcher, he always took along the spices he wanted as flavoring. He would hand these to the butcher and then watch as his choice of meat was ground, seasoned, and pushed into casings. I made a note of the seasonings and now make those sausages all the time. I do not always bother with the casings. I make sausage patties, using all the same spices. We eat these with eggs on Sundays, ensconced between slices of bread as sandwiches, or I put them into a curry (see next recipe), just as Anglo-Indian families have been doing over the years.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.