This is just about the best crab soup I have ever tasted, and it’s also the easiest. (One of the messiest, too; you must eat the crab with your hands.) At its base is miso, combined with go chu jang, a red pepper paste mixed with beans, kind of a spicy version of hoisin sauce. If you live anywhere near a Korean market, you’ll find it; if not, use hoisin mixed with Tabasco. Buy the crabs live and have them cleaned and chopped up by the fishmonger. Or follow the directions for cleaning them in step 1.
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.