A classic tapa that’s challenging only to the extent that it’s hard to find good chorizo; it should not be too well dried but rather fresh and soft. Plenty is being made in the States now, especially in Florida, California, and New York—the major centers of Latin cuisine. Since chorizo is so intensely flavored already, it takes few ingredients to make this dish, but it’s still pretty powerful. In northwestern Spain they make this with the local sidra Asturiana, or hard cider; to try it that way, omit the garlic and parsley and substitute hard cider (English, French, or American hard cider is fine) for the red wine.
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.