This is a “poor man’s” version of the famous pigeon pie called bstilla (or pastilla), which is such a favorite at weddings and festive occasions, and which Moroccans say was brought back by the Moors from Andalusia. I have to admit that this pie, which comes from Fez, is very much more to my taste than the grander version. Don’t be put off by what might seem like a difficult recipe; it is truly scrumptious and you must try it. In Morocco, the pie is made with trid, an oily puff pastry made by pulling an elastic dough until it is paper-thin and layering it. Since trid is not available in this country, use fillo, which is a perfect substitute. It comes in various commercial sizes. It is best to use the large-size sheets, which are available frozen in packages from Middle Eastern and other specialty stores. The sheets I use for this pie (from a popular brand) measure about 19 inches × 12 inches. If you can find only smaller sheets, you can have more of them overlapping. Wrap any sheets that are left over in plastic wrap and keep in the refrigerator for future use.
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.