We’ve revived this simple, classic French sauce with a combination of extra-virgin olive oil, tomatoes, fresh herbs, and some toasted pine nuts. It’s a summertime sauce that’s typically served with fish, but we like it with many of the meatballs, including Duck Balls (page 31) and Veal Meatballs (page 48). On a hot summer day meatballs can be dauntingly heavy, and a bright, fresh sauce can turn them into a suprisingly light lunch. Since chervil can be tricky to find, feel free to skip it if you can’t find it.
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.