One of the benefits of finding a great container of yogurt is that you can save some of it to make more of your own batch. You can bump the action of natural yogurt cultures and increase the thickness of the finished product by adding powdered milk in the ratio of 1/3 cup (26.6 grams) powdered milk per quart (1,040 grams) of milk. Some cultured yogurt recipes call for the addition of gelatin, pectin, or carrageenan to thicken the finished yogurt. You can substitute powdered milk there as well, starting with 1 tablespoon (5 grams) per quart (1,040 grams) of milk and gradually increasing the ratio to reach a thickness you like. The yogurt will keep for up to two weeks in the refrigerator.
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.