After the milk crumb phenomenon in the kitchen, we had to find a mainstream use for it, rather than just hiding it under some ice cream. It needed its moment in the sun. So I brainstormed. A peaches-and-cream cookie was my original thought. Momofuku does mean “lucky peach” in Japanese, after all. But I decided we needed something that would hit home even more for guests. Did you know dried blueberries existed? I didn’t, until I surveyed Whole Foods’ dried fruit selection for a dried peach alternative. The clouds parted, and it was clear. We needed a blueberry-and-cream cookie, reminiscent of a blueberry muffin top (the best part of the muffin).
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.