I know, I am a fool for even trying to take on a butter sauce for this book, but I would be remiss if I didn’t. In doing my research, many of you expressed your delight with this magical buttery emulsion, and I have to confess I am a fan as well. When I was a young chef, we used to have contests to see who could make the best hollandaise sauce. It’s actually a lot of fun to make because the chemical reaction that takes place makes it a bit challenging. This version is virtually impossible to mess up because when you remove most of the butter, you don’t have to worry about tricky emulsifications and the sauce “breaking” if the heat is too high. While it’s not the butter bomb that the original is, having only one-third of the original fat and calories is worth making some adjustments for.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 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.