Sherry, garlic, and chickpeas, a decidedly Andalusian combination of flavors, is served by itself or as a side dish with almost any cut of meat, fish, or poultry. But I like it best with cod: the subtlety and tenderness of the fish are offset wonderfully by the big, almost meaty flavors of the scented chickpeas yet are not overwhelmed by them. If you have any advance inkling at all that you’re going to be tackling this recipe, try to cook dried chickpeas for it in advance (page 431). The best sherry to use here is Amontillado, which is slightly but not overpoweringly sweet; a ten-dollar bottle of Amontillado will suffice, and since you’re only going to use about a quarter of the bottle, there will be plenty left to chill and drink. Second choices would be slightly sweeter Oloroso or drier Fino.
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.