I had this as a late-night snack in Japan, but it’s great at breakfast, too, a soothing, homey soup that is also good made with tofu or leftover chicken. Even if you don’t have dashi, you can execute this dish in a half hour or so. You can make fresh rice for this, of course, but if you use leftover rice—which is fine—heat it first; the microwave does a fine job of this. Some Japanese make small individual omelets for each bowl, but others use the easier, if somewhat odd, technique of cooking the egg in the soup, as here.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.