This syrup is excellent on Blueberry Buttermilk Pancakes (page 121) or other berry pancakes. It’s also good with waffles, French toast, and johnnycakes.Try this recipe with blackberries or another favorite berry, or a mixture of berries. Boysenberries are great and can usually be bought frozen (but rarely fresh). Red currants are sour and add a real zing to maple syrup. You can do this with any berry you like. Blueberry syrup can be made well in advance and stored for two weeks in an airtight container in the refrigerator. Be sure to reheat it over low heat before serving, because it tastes best hot or warm.
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.