In France, for Rosh Hashanah and Passover, tongue, with its velvety texture, is often served with a sweet-and-sour ginger sauce. In some homes the tongue is put on the table as a symbol of the wish for success in the New Year. Spicy-sweet sauces often accompanied pickled meats in Alsace, where sugar was first used as a condiment rather than as a dessert sweetener. By the time the meat had been pickled, desalted, and then cooked, it had lost much of its flavor, so sugar, ginger, and other spices ensured a good taste. Jews have a long history of treating tongue, an often scorned cut of meat, as a delicacy. It is preserved and pickled in a salt brine with garlic, pepper, spices, sodium nitrite, and sodium erythorbate. The tongue is then boiled, the skin peeled off, and slices of meat are served with a sauce.
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.