Prepared mustard is about as underappreciated as a staple could be. After all, it’s fat-free, low in calories, and high in flavor. Despite these assets, its main role in most households is as a condiment for meat and, perhaps, as an occasional ingredient in vinaigrette. In this chicken dish, however—essentially broiled chicken smeared with a spicy mustard paste—it plays a leading role. You can make this dish with chicken breasts if you prefer, but I recommend starting with bone-in breasts and following the same procedure. If you want to use skinless, boneless breasts (forget about crispness), smear the meat all over with the mustard mixture, then broil for just about six minutes, turning two or three times to prevent burning.
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.