This is an oven-cooked version of the Indian classic Murgh Mussallam—a whole chicken cooked in a rich spicy sauce. Although Indians like their chicken skinned, partly to let the spices penetrate better, I have not bothered too much with that in this book, just to make life easier. But it would be good to do it for this recipe, as this is a dish for special occasions. You can ask your butcher to skin the chicken, but it is really not difficult to yank most of it off yourself. The wings are a bit troublesome, so I just leave them alone. I might go to town here and serve Black Beans, Yellow Basmati Rice with Sesame Seeds, and Sweet-and-Sour Eggplant. On the other hand, you could treat this as a spicy roast and just have parsley potatoes and fresh summer peas!
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
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?