Italians say that to ensure your octopus is tender, first you pound it on the dock as you bring it in from the boat, then you put a cork in the cooking pot. I don’t know what magical alchemic properties are supposed to be at work there, but I always put a cork in my pot, just to be sure. I like to use bigger octopi because I think they have more developed flavor. They’re a little chewier, but I don’t mind—that’s just part of the joy of octopus. Use the recipe as a guideline, and feel free to experiment with combinations of whatever aromatics you have on hand. As a variation, add 2 cups cooked corona beans to the octopus as it marinates.
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.