This is the best way I know to prepare ripe plantains, a classic Caribbean dish that is served with Crock-Pot Cuban Ropa Vieja (page 113). Ripe plantains are so sweet that they can actually be prepared this way and served over vanilla ice cream. But don’t let that sweetness intimidate you. Sweet often complements savory, and these are especially wonderful with hearty stews and grilled red meat. If the plantains are very mushy, they’ll need to be sliced thicker and will cook faster because they have more sugars, which caramelize really quickly in the hot oil.
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.