We tend to associate dried mushrooms with France and Italy, but of course they’re used wherever mushrooms grow wild, and that includes almost all of central Europe. In fact, some of the best (and least expensive) dried porcini (cèpes) sold in this country come from Poland. Make this a day in advance if you like and refrigerate, covered; reheat when you’re ready. Serve this with boiled potatoes, buttered noodles, or a rice dish, along with a vegetable or salad. This is also good served with grated fresh horseradish or Creamy Horseradish Sauce (page 608). Other cuts of meat you can use here: lamb, veal, or pork shoulder, all of which will cook more quickly than the beef.
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.