In the South, you usually find pepper sauce in the middle of the dinner table beside the salt and black pepper. Don’t confuse this pepper sauce with a Tabasco-type sauce; this simple seasoning is made from vinegar and whole peppers. Over time the peppers will flavor the vinegar, and the longer it sits, the better it gets! Pepper sauce is used as a seasoning and an ornamental decoration. A few dashes will heighten the flavor of black-eyed peas, all types of greens, barbecue, and many other traditional Southern dishes. Pack your pepper sauce in glass containers of any size and shape. The aesthetic value of the glass combined with the color and variety of peppers creates a beautiful conversation piece.
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.