If you have never tried a Vietnamese che (sweet soup), this one is a good place to start. The perfume of the banana comes through wonderfully, and the tapioca pearls, enrobed in coconut milk, cook up to resemble large orbs of clear caviar. Once the tapioca pearls have fully expanded and set, the texture of this mildly sweet treat is like that of a thick Western-style tapioca pudding. Small, creamy bananas, such as the Nino variety, also known as Finger or Baby, are traditionally simmered for this sweet soup. They are sold at Asian and Latin markets. If they are unavailable, substitute regular bananas. Regardless of the variety, use ripe but firm, blemish-free fruits.
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.