Gina: This dish is a Southerner’s take on the classic French style sauté of chicken, shallots, cream, and tarragon a killer combination of flavors. Give this recipe to anyone who claims they don’t have time to make dinner, because it comes together in minutes, and the results are just as good as or better than anything you can order at a restaurant. I like to serve this dish with white rice to soak up the cream sauce, some steamed green beans with butter, and a crisp white wine. I remember complaining about being served chicken when I was a little girl, and my mother telling me, “Chicken is the house steak.” She was right! My mother could work a chicken over, from grilling, boiling, frying, baking, and so on she served it so many ways that I thought she was a magician. Well, you know the old adage that you become your mother? Spenser asked me the same question the other night (“Chicken again?”), and I couldn’t do anything but respond, “Chicken is the house steak.” We both laughed, and all those memories came flooding back to me. I loved 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.
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.