For Southerners like me, there’s not a better meal on the planet than cornbread, beans, and greens cooked with lots of bacon. I know a lot of good old ranch cooks who feel the same. There wasn’t much green to eat for cowboys on the range, but beans cooked with salt pork were common. So common, in fact, that cowboy nicknames for beans were many: Mexican strawberries, prairie strawberries, and whistle berries. But the funniest of all, recorded in Ramon F. Adams’s book Come an’ Get It, was “deceitful beans ’cause they talk behind yore back.”
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.