I remember often seeing mountains of these little finger sandwiches in my Aunt Elsa’s kitchen. She would make vast numbers and freeze them in advance of big catered events like baby showers or wedding receptions (see below for tips on getting ahead). I love these creamy and crunchy chicken salad sandwiches—with lots of mayonnaise, crunchy celery and nuts, and sweet grapes and relish, they are perfect picnic fare. Judging by how quickly I’ve seen them fly off the serving platter, my friends and family agree! Red onions are a little sweeter than white ones; use what you like.
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.