My grandmother and mother very often made cornbread sticks along with our summer suppers when I was a child. I grew up on Cape Cod, and we ate a lot of fresh fish back in those days. Cod, haddock, flounder, and bluefish were all staples at our summer table. Cornbread is eaten alongside fish to help push down any bones you might accidentally swallow. Due to food allergies, and tragically polluted and overfished waters, we’ve stopped eating the fish. But the cornbread sticks have remained. My mother still bakes them up every year when we go back East for our annual summer reunions, and I make them for my kids, who love them just as much as I always have. I make them with my Basic Gluten-Free Flour Mix, but you may also use Gluten-Free Bread Flour Mix (page 158) for a more intense flavor and a slightly more crumbly texture.
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.