This classic combination of beans and tuna is great when made with white beans that have been cooked with garlic and other spices, like White Beans with Garlic (page 441). If you use bland or canned or frozen beans, jack up the seasonings here; add, for example, a bit of garlic, some fresh thyme, and/or a little cayenne. A great picnic recipe, this can be made well in advance; note the green bean and salami variations, which are also good. Any of these salads would be great toppings for Crostini (page 41) as well.
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.