Lasagna is a dish that can be made ahead and can feed a crowd; it’s as easy to make for twelve as it is for four. I actually have lasagna parties where I make both the classic version and a fantastic vegetarian version (page 94), and my guests mix and match. If you make the lasagna ahead of time and serve it family style with a simple green salad as a side, you can feed a whole crowd while not spending more than five minutes in the kitchen during your party—literally, only five minutes. It can take longer just to give directions to the pizza-delivery guy.
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.