If there is one food that can eclipse even the barbecuing tradition of chicken in the South, it’s corn. We eat it creamed; in succotash, corn pudding, and cornbread; and of course straight up as buttery corn on the cob. As a side dish for smoky grilled chicken, slightly charred grilled corn is perfection. Corn husk skewers update the old standby; by adding zucchini or other vegetables such as eggplant, a unique vegetable medley is born. Grilling the veggies together in the husks keeps them from burning, steams them soft, and traps the natural moisture within the cob. Imagine your guests’ surprise, when the husks are peeled back and instead of a corn cob this grilled vegetable combination is revealed.
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.