Boiled chicken may seem a thing of the past, but if the chicken is good to begin with, you don’t overcook it, and you serve it with this classic walnut sauce— sometimes called tarator or skordalia—it can be quite fabulous. Make the chicken and the sauce in advance if you like; both are good at room temperature. And, if you prefer, sauté the chicken and serve it with this sauce; see, for example, Chicken Escabeche (page 294) for the cooking technique. If you want to make the sauce without stock, see page 600. Walnut sauce, or tarator, is good not only with chicken but also with plain steamed vegetables— that’s what I’d serve with this, perhaps along with a rice or potato dish.
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.