Raised by resourceful and persnickety parents, I always cut and bone my own chickens because I know I will get the pieces the way I want them. Left over bones and scraps are frozen in plastic bags for future stock-making sessions. When the bags are full, it is time to make stock. If you don’t maintain a supply of bones in the freezer, you can buy necks, backs, and wings at the meat counter of the supermarket or at the butcher shop. Many Asian cooks don’t salt their stock, assuming that salt will be added later. I prefer to salt my stock lightly, which allows me to gauge its overall flavor better. If time is tight, make the quick version included in the Note that follows.
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.