The preparation of this dessert is almost ridiculously easy, belying its showy result. Though I’d seen similar recipes in magazines for fruit pizzas, the first time I actually had this for dessert was in an Italian restaurant in Paris, presented as “Banana Pizza Chocolatino.” Combining a good-quality pizza crust and chocolate chips with bananas and another fresh fruit results in a most impressive dessert. Use a neutral-flavored crust for this, unembellished with herbs, dried tomatoes, or other savory flavors. I like sourdough, as its slight bite contrasts nicely with the sweet dark chocolate.
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.