In the culinary world today, dishes with whole grains are “in,” but they have always been part of Italian regional cuisine, even as desserts. Put together from whatever grains and nuts were in the house, and minimally sweetened with available fruit, traditional desserts like this wheat-berry ambrosia are among my favorites. In that spirit, this recipe can be a guideline for your own creativity. This is a versatile and practical dessert, too. Prepare the mixture of wheat berries, dried fruit, and chocolate in advance, and refrigerate it. Let it return to room temperature before serving (though it is nice slightly chilled in summer). It’s also great for a buffet with whipped cream or scoops of vanilla or chocolate ice cream on top.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.