I give a garlic-ginger coating to the portion of the pork I’m going to roast. It should be applied at least an hour before roasting, but I usually do it in the morning of the day I’m going to roast the tenderloin. This is particularly good with some roasted vegetables surrounding the pork—halved small new potatoes, a root vegetable such as a white turnip cut in half, a few slices of celery root, a split parsnip, or some chunks of winter squash. Rub them in light olive oil first, salt lightly, then scatter in a small roasting pan around the pork. If they aren’t quite done when the pork is, turn up the heat and give them another 5 minutes or so while the meat is resting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.