Lots of barbecue joints in Tennessee do country-style vegetables other than coleslaw, barbecued beans, and potato salad. One of our favorites is a big pile of turnip greens doused with hot pepper vinegar to go with a side of pork ribs. We think vegetables are a critical counterbalance to rich smoky barbecued meats. Same goes with Asian barbecue. Swap the collards and turnip greens for bok choy or Napa cabbage flavored with garlic, ginger, and soy sauce. Serve this with Filipino Adobo-Q Chicken (page 94) and a big pile of fluffy jasmine rice.
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.