The only way to improve upon a fried artichoke is to shower it with fried-garlic breadcrumbs, making a hands-on dish a little bit messier and a lot tastier. This is a great little antipasto, excellent with a light white wine or served with cold beer for a ballgame snack that ranks more than a few steps above nachos. Eat the larger leaves just as you would if you had a bowl of melted butter sitting right there, scraping the leaves against your teeth. The tender stems and inner leaves can be eaten whole.
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.