Southerners take sausage and egg biscuits for granted. They are just about everywhere in the South—we make them at Foster’s, and you can even buy them at country convenience stores, where you might find a stack wrapped in cellophane in a basket by the register. If you haven’t already had sausage and egg biscuits yourself, I hope this recipe will make you a convert. For extra flavor, cook the eggs the way my dad did, by frying them directly in the sausage grease left in the skillet rather than using butter. Feel free to scramble rather than fry the eggs if you prefer.
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.