Roquefort is a blue-veined, smooth, and creamy French sheep’s milk cheese with a strong smell and very pronounced flavor. It is one of the oldest known cheeses, having been produced in the south of France for almost two thousand years. Only cheeses made according to specific standards of production and matured in caves near the village of Roquefort, France, may be called Roquefort. Similar blue cheeses to try in this dressing include American Maytag Blue, a regional cheese from South Carolina known as Clemson Blue, English Stilton, and Italian Gorgonzola. Try this on green salad, with chicken wings, or with raw or blanched vegetables as a great crudité dip.
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.