This Southern Vietnamese specialty is technically a pickle because the vegetables steep in brine, but it is eaten in large amounts, more like a salad, with intensely flavored pork and fish kho (dishes simmered in caramel sauce). The texture and flavors of the vegetables provide the perfect bright contrast to the inky, deep flavors of kho. Flat, delicately flavored Chinese chives are traditionally combined with the bean sprouts and carrot. Because these chives can be hard to find, I often substitute leafy green scallion tops. Select small scallions the width of a chopstick or medium scallions. Larger ones can be too harsh. If you can find Chinese chives, substitute a nickel-sized bunch for the scallions.
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.