Preserved lemons can spike up the flavor of any dish, particularly something rich that needs the cut-through-the-fat talents only an acidic ingredient can bring. This method, which I based on a recipe in Tom Colicchio’s ’wichcraft (Clarkson Potter, 2009), drastically reduces the amount of time it takes to preserve lemons by slicing them first, allowing the salt/sugar mixture to penetrate that much more quickly. And that’s a good thing, because you won’t want to wait too long for these. They need 3 days of curing time, but they will keep in an airtight container in your refrigerator for a month. Use them in Smoked Trout, Potato, and Fennel Pizza (page 113); Roast Chicken Leg with Gremolata and Sunchokes (page 72); and Tuna, Chickpea, and Arugula Sandwich (page 126); or anywhere else you want a sharp hit of salty lemon.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
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.
The silky French vanilla sauce that goes with everything.