What a nickname, Good Donny. It’s a nickname most people couldn’t live up to. His grandkids gave him that one and nobody has found grounds to disagree. Like the name implies, he’s a good guy. Good Donny’s son, Benji, came by wielding some of the best pork cracklings we’d ever had. They were the perfect salty blend of tender, crisp, and crunch. Benji went on and on about how he had to beg Good Donny to give him just half a bag. Turns out that a friend of Good Donny’s makes them and this friend is getting on up in age, meaning every batch might be the last. You would have thought Benji was passing out gold doubloons. Next time we saw Good Donny we made a point to tell him how crazy we were for those cracklings. The following day, Donny showed up with five pint bags full of those golden crispy treasures. When Benji came by a few days later, my husband, Donald, retrieved a bag that he had hidden away. Benji was beside himself with envy.
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.