My beautiful wife, Stephanie, may live in New York, but when it comes time for breakfast, she is still a Texas girl through and through. She can put away a plate of biscuits, sausage, and cream gravy like nobody’s business. This dish was created in her honor. I highly recommend making your own sausage patties; it’s so easy to do, and it puts you in total control of what you are eating. Think fresh herbs and garlic as opposed to the nitrates and excessive sodium you’ll find in many supermarket sausages. A healthy dose of black pepper punches up the flavor of the silky cream gravy.
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.