By mid-November, the tomato vines in our garden have usually had enough. The days are no longer sufficiently warm to ripen the fruits that remain on the plants, so we start thinking about fried green tomatoes. Southerners might raise their eyebrows, but Brian uses neither cornmeal nor bacon fat when he makes these. He prefers the lightness of vegetable oil and the crispness of a panko coating. These coarse Japanese bread crumbs are a favorite of many chefs because they produce such a crunchy and well-browned exterior. Brian tops the fried tomatoes with a dollop of softened goat cheese from Skyhill Farms and a spoonful of fennel marmalade. The dish offers so many pleasing contrasts: warm and cool, tart and sweet, crisp and creamy. We typically serve it as a passed hors d’oeuvre with our Sauvignon Blanc, which has the bright acidity to match.
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.