This soup is common in all of the regions hugging the Adriatic, where fish trimmings of one sort or another are always available to cook into a light, flavorful broth. We had it often when we lived in Istria, whenever someone in the family was not feeling well, for its supposed restorative powers. And although children sometimes disdain “fishy”-tasting food, I recall vividly savoring this broth, which had the taste of the sea but was sweet and elegant too. In those days, we would take the fish heads and tails out of the soup pot and pluck the hidden morsels of whitefish meat off the bones. In the version that follows, you’ll strain the bones out of the broth and briefly cook some meaty (but boneless) trimmings just before serving the soup.
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.