Aunt Elsa always had a huge container of biscuit mix in her freezer, so whenever she needed biscuits she would scoop some out, add water or buttermilk, and have a batch baking in just a few minutes. When I was a kid, it seemed like magic. I was an adult when she brought me my first container of mix and I realized that this magic powder was in fact her own version of instant biscuit mix! Sometimes I mix up 3 or 4 times the recipe and store it in the freezer so I, too, can make magic biscuits. Tender and flaky, they are best straight out of the oven. The baked biscuits don’t store well, but I’ve rarely had any leftovers!
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.