To me, apple muffins that offer up a mouthful of mealy mashed apple chunks are a personal affront. Fortunately, such abominations are easily avoided, a simple matter of proper fruit selection. Forget for a minute your preferences when choosing an apple to eat out of hand (I’m talking to you, Red Delicious loyalists). For this recipe, you can’t go wrong with tart, substantial Granny Smiths, especially when they’ve been roasted to caramelized perfection. If you prefer something sweeter, go halfsies with Granny Smith and either Pink Lady or Fuji, both of which deliver a fragrant bonus and add a depth of flavor even the ordinarily oblivious will notice.
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.