Sardines are not sold fresh as often as they might—or should—be. But when they are, and they’re in good shape (make sure they don’t look tired and old), they’re worth grabbing. Fresh anchovies or smelts make a good substitute, again as long as they’re gleaming. All of these little fish may be sold gutted, but if yours are whole, simply make a slit along the belly of each and, under running water, run your finger along the inside cavity to remove the innards. (You can eat them with their guts too, as many Europeans do; they’re delicious that way.) Though I usually “grill” these in the broiler, they can also be cooked over a fire, using a fish basket, just until browned on each side. You can also fry sardines; treat them as you would Fritto Misto (page 94), and serve them with any light tomato sauce, like Fast, Fresh Tomato Sauce (page 606).
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.