I could live on collard greens and corn bread! I like collard greens better than turnip greens because I think collards are sweeter. When I make my corn bread and greens bowl (crumbled-up buttermilk corn bread covered with collard greens and a little juice), I add a little hot pepper just for fun. In the South, collard juice, or the cooking liquid that accumulates, is often called pot likker. My daddy always planted a big collard patch every spring, not only for the family but also to share with friends. Through the years, friends knew the patch was just out back of the barn and they were free to drive in and help themselves.
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.