Although most Americans are familiar with ground wheat hot breakfast cereals such as Wheatena, few of us consider cracking whole wheat berries at home for breakfast. They are, however, aromatic and delicious, and much like oatmeal (either whole or cracked) in some rural areas of Italy. This recipe works well in the 3-quart cooker that I use for risotto and polenta. Just put it on to cook at night before you go to bed and awaken to delicious breakfast. Be sure to purchase “triple-cleaned” wheat from your health foods store or use a commercially prepared seven-grain cereal if you don’t want to go to the trouble of cracking your own wheat.
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.