Brussels sprouts get a bad rap. People say they hate Brussels sprouts more than any other food, other than lima beans; in both cases, I believe the reason is that the vegetables are so rarely prepared well. We sear our Brussels sprouts so they get nicely browned while maintaining their unique texture and vibrant green color, then we toss them in sherry vinaigrette and top them with bread crumbs laced with prosciutto and herbs. Judging by the number of people who absolutely love these, I would say we have converted many a Brussels sprout hater with this preparation. The recipe for the prosciutto bread crumbs makes about 1 cup, which is more than you will need for this dish, but since it calls for such a variety of herbs, it seems silly to make a smaller portion and have so many herbs left over—better to have the bread crumbs left over. They are delicious sprinkled on any roasted vegetables. If you don’t have time to prepare the bread crumbs, the Brussels sprouts are still delicious without them.
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.