Ground nuts or seeds are the singular ingredient in the sauces known as pipiáns, which are sort of like Southwestern pestos. Peanuts, native to South America, were first used, as were pumpkin seeds, but regionally, cooks would incorporate what was available—in the American Southwest, for instance, it could be pine nuts or pecans, or wild hickory nuts in other parts of the country. The richness of the duck is perfectly complemented by this rich, complex sauce that I created to use New Mexico pecans, a wonderful local crop. It’s very versatile, a great condiment for grilled satay skewers or as a sandwich spread or a party dip. It’s much easier to prepare than it sounds—a whirl in a blender, then a quick turn in a skillet to marry the flavors.
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.