This is my riff on the classic Vietnamese pairing of chicken and fresh straw mushrooms. Because only canned straw mushrooms are available here, I have used fresh oyster mushrooms, a good stand-in with a subtlety that complements the snow peas. If oyster mushrooms aren’t available, use fresh shiitakes, removing their stems and slicing the caps into 1/4-inch-thick pieces. For a light meal, serve this quick stir-fry with Napa Cabbage and Shrimp Soup (page 58), a simple stir-fried vegetable like thinly sliced summer squash, and, of course, rice.
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.