This Thick Beet Pancake cooked slowly on both sides until the beet sugars caramelize, sports a crunchy, sweet crust that, I swear, is reminiscent of crème brûlée. It must be cooked in a nonstick skillet, preferably a twelve-inch one (if you have only a ten-inch skillet, use only one and a half pounds of beets and the same quantity of the other ingredients), over moderate heat: too-high heat and too-quick cooking will burn the sugary exterior of the pancake while leaving the inside raw. Remember that beets bleed, so it is wise to peel them over the sink and wash the grater or food processor as soon as you’re done with it.
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.