This recipe is from a trip that Fred took with Allison and her parents to the Czech Republic: “I was thirty, traveling in the back of an Opel minivan loaded with adults. The bottles of beer were always too small and the stops never frequent enough. This was back when I was ignoring a little gluten issue and drinking vast quantities of Czechvar/Budvar. Basically, this trip was like the Griswolds in Prague. “While visiting an old brewery’s beer garden, I noticed a ‘little things to eat with beer’ section of the menu. It was full of pickled herring, utopenec (pickled sausage), and cheese. We ordered them all, and when the cheese arrived, it was like a gathering of all of the cheese leftovers blended with beer. It was unsightly and completely delicious.” You will need four (4-ounce) cheese molds with holes or four Styrofoam coffee cups with holes poked in the bottoms and sides, plus four paper coffee filters to make the cheese.
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.