Although it is great in a salad—sweet and bitter at the same time—in the cold winter months radicchio trevisano is better cooked, and has a more resilient texture. Traditionally paired with speck—boneless, smoked prosciutto—radicchio makes a great risotto (see page 115) and a great sauce for pasta. In those dishes, the radicchio serves a secondary role as a distinctive flavoring, but when baked this way, it is the main protagonist. I enjoy baked radicchio by the mouthful, savoring its taste and texture, sweet, bitter, and crunchy. The best variety for baking is the long thin radicchio trevisano or spadone (as shown in the photos), but the small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are also delicious baked this way. Serve as an antipasto or a vegetable course, over soft or baked polenta.
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.