One of the few fruits native to North America is the cranberry. They are hollow, which is why you can bounce them (go ahead, try it) and also explains why they float, which turns out to be an advantage at harvest time. Farmers flood the areas where cranberries are cultivated with water, causing the berries to rise to the surface, where it’s a cinch to scoop ’em up. Predictably, the majority of cranberries are purchased just before Thanksgiving, but I stock up the day after, when they’re on sale, and freeze them to use during the rest of the year.
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.