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.
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.