I love this simple method for cooking whole octopus so it explodes with flavor. You just put it in a heavy pan and let it cook very slowly (with only olive oil, sliced onions, and olives to season it) for a couple of hours. As it cooks, it releases all of its natural, tasty water, which serves as a braising liquid. Though the meat loses some volume, its flavor is retained in the liquid, which naturally cooks into a great dressing for spaghetti or other pasta. In this recipe, the meat is cut into chunks that are tossed with the spaghetti and cooking juices. For a special occasion, though, you can serve the whole octopus, uncut (or two smaller octopuses, as called for here). If you dress the spaghetti with the juices alone and set the octopus on top, with the tentacles curling around and under, it makes a beautiful presentation. You can also serve this delectable cephalopod—either whole or cut into pieces—over freshly cooked soft polenta or slabs of grilled polenta. And any leftover octopus meat or sauce can be incorporated into a terrific risotto; with so much flavor in them, just a small amount of leftovers is all you’ll need to make a great risotto for two.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.