Perhaps because of the thickness of its stalks, or the unruly tangle of leaves on the plate, chard always manages to exude a rustic quality. It is not really a vegetable for “fine dining.” Blanched and seasoned with young, mild garlic and a squeeze of lemon, the stems and leaves become a useful side dish for any big-flavored main course. Allowed to cool, they also work with cold roast meats, thickly torn chunks of mozzarella, wedges of warm savory tarts, or coarse-textured “country” pâté. In other words, a distinctly useful thing to have in the fridge.
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.