This tangy dish has an unexpectedly sweet, zesty flavor that is a guaranteed crowd-pleaser. I love serving this to company and seeing their surprise when they discover that they’ve been enjoying turnips and parsnips—vegetables with undeserved bad reputations. Personally, I prefer to leave the skins of the potatoes, parsnips, and turnips on and simply scrub them well and remove any eyes or bad spots. I try to use organic produce whenever possible, particularly when using whole fruit. Peeling is always optional in an infused one-pot meal, as vegetable skins add many vital nutrients. On the other hand, I prefer to eat chicken without the skin.
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.