These just might be the first s’mores you’ll ever eat that don’t come dipped in ashes. And it takes only eight marshmallows to make eight s’mores because none are sacrificed in the fire. A quick dip in bottled smoke and a sprinkling of Cheater Smoked Sweet Salt are the other secrets to bringing adult sophistication to this kiddie camp classic. Mix and match cookies and graham crackers with different chocolates and candy bars. The marshmallows will burn in the oven, so watch them carefully and don’t leave your post. Cookie Sheet S’mores don’t need to be served hot. We were surprised at a winter birthday barbecue for Min’s daughter, Elsa, when we laid out a platter and guests of all ages kept sneaking just one more s’more until they were gone. Use a variety of smallish store-bought cookies so everyone can try different combinations.
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.