Korean soups like this one are often served in heavy stone pots that keep the soup sizzling hot at the table—in fact, they’re often still boiling when you (attempt to) start to eat them. (In some restaurants they’re served over flames so they continue to boil as you eat them; this is tricky for Westerners.) The pots may be hard to come by unless you can get to a Koreatown in a city like New York or Los Angeles, but this soup is just as good served in an ordinary soup bowl; just preheat the bowl so you can serve it very hot. You can serve this as an entree. In Korea, it would be teamed with Sticky Rice (page 508); spoon some of it right into the hot soup.
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.