In classic stir-fries such as this one, beef, a special-occasion meat in Vietnam, is paired with a vegetable that is equally prized and costly. Here, it is cauliflower, traditionally considered a luxury vegetable in Vietnam because it used to be grown only in the cool areas around Dalat. To allow these precious ingredients to shine, they are treated simply with little sauce and only a few other ingredients. Taking a cue from Chinese cooks, I use flank steak for stir-frying. Cut across the grain into small pieces, it cooks up to an inimitable tenderness. To complement the beef, I select cauliflower that tastes sweet, looks dense, and feels heavy for its size.
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.