Do you know anyone who does not make chicken salad with leftover chicken? We don’t. And folks tend to want mayonnaise, some fruity sweetness and/or nuts, crunch, and texture. We’re happy to oblige. We start with our homemade Mayonnaise (page 176). And if you have not yet tried the Pickled Mustard Seeds (page 187), this chicken salad gives you the perfect excuse. We’re not sure “pickled” is the perfect term for them—they’re flavored with sugar, vinegar, and water and puff up, caviar-like. This gives the chicken salad little bubbles that pop as you eat it, as caviar does, releasing a lightly mustardy flavor. The Pickled Red Onions (page 190) lend sweet, sour, and oniony flavors, as well as texture and crunch. Frisée adds texture as well. And using Roasted Tomatoes (page 195)—a staple in our own home kitchens—makes this sandwich a year-round choice.
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.