Sometimes ingredients make strange bedfellows. Chocolate and cheese are not the most natural mates, but when the cheese is a heady, acidic, barnyard-fresh goat’s milk cheese and the chocolate is bits of roasted cocoa bean, unsweetened and compact as an espresso bean, unexpected things happen. You get something more. But you can’t quite tell what. The flavors square off, then shift, then subvert one another. Then they take a pause. The air is thick with tension, but nothing stirs. Suddenly, like a gunshot comes the massive crunch of Cyprus black flake sea salt and everything is movement. It all becomes clear in an instant: a dish that’s as comforting as grandma’s chicken potpie and yet uncivilly decadent. . . . A secret pleasure of serving this dish is watching even the most well-bred guest slyly supplement each bite with an added pinch of black salt crystals.
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.