In Thailand, this refreshing drink is served at many stands in little plastic bags with straws so you can drink it on the go, but Thai iced tea has soared in popularity at Thai restaurants across America—and for good reason. Thai tea leaves, which can be found at most Asian groceries, combine black tea leaves, star anise, orange flowers, vanilla, cloves, and cinnamon. This blend gives the tea its distinctive taste and orange color, but the technique and style of the drink will work with any good black tea, or you can use black tea with added herbs, in the style of chai (page 668).
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.