I’ve met a lot of people who are so intimidated by the process it takes to extract the luscious heart from a large thistle that they never go any further with the artichoke than steaming it and melting some butter. There’s nothing wrong with that approach—it’s good eating, for sure—but it does keep you from enjoying a host of dishes that allow this regal vegetable to play a more suave, starring role. The single most common mistake people make when they prep an artichoke is to use a dull knife. Not only home cooks make that mistake, either. I’ve seen professionals prep artichokes so they look like they went through the dryer. Take a steel to your knife and follow the directions carefully, and prepping the hearts should be a breeze, giving you the star ingredient for a lovely spring risotto. This risotto takes a bit more liquid than some others in the book because the artichokes absorb some as they cook. Make sure the butter you add to finish the dish is cold, so it incorporates and adds richness and body.
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.