If you are looking for an easy and delicious recipe that can feed a crowd, you’ve found it! What’s great about this recipe is that most of the “dirty” work can be done ahead of time, leaving only the actual grilling or sautéing of the shrimp to do right before you are ready to eat. Once you see how enticing the chile-smothered skewers look on a platter garnished with fresh cilantro and lime wedges, I guarantee it will become your go-to dish. And if you are not a fan of shrimp, chicken can be substituted easily. Note: You will need eight 6-inch wooden skewers for this recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.