Certain foods taste better when you eat them with your hands, like barbecued ribs and corn on the cob. This salad is the perfect way to indulge that primal urge. Use the endive leaves as scoops to gather up some olive shards, a fava bean or two, and a slice of lemon. The crisp spears explode with flavor, and before you’ve finished the first your hand will be reaching for another. Hand out forks if you must, and make sure to tell your friends that the Meyer lemon slices are for eating. They’re sweet and delicious, peel and all. Slice the olives thinly, so their intense taste doesn’t overwhelm the other ingredients. As for the dressing, gently stir (don’t whisk) in the cream to incorporate it without whipping it.
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.