I love the word spremuta, which means “freshly pressed orange juice” in Italian. At any caffè, if you order one, you’ll be brought a tall, vivid red glass of juice served with a few packets of sugar and a long, slender spoon alongside. Although years ago Americans were astonished when confronted with blood orange juice, this colorful citrus fruit has become common stateside and can be found in many supermarkets and farmer’s markets. When sliced open, they reveal a brilliantly colored interior, and like snowflakes, each one intrigues me, since no two seem to be colored alike. The Moro variety of blood oranges is the most intensely colored, but other varieties, like Sanguinelli and Tarocco, make remarkably colorful granita as well.
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.