This sandwich was inspired by a salad of avocado and celery that Sisha grew up eating in his native Chile. Popular in Chile, where avocados are plentiful (they’re sold by the bagful at stoplights for a song), the salad is dressed with lemon juice and olive oil; folks often add walnuts as well. And so we’ve adapted these elements to a sandwich that balances the creaminess of the avocado with the crunch of the celery, the “high notes” of the lemon with the “bass note” of a walnut pesto. We tossed in some watercress as well, to add some pepperiness. A great summertime sandwich, it’s easy to eat, both in the sense that it’s not at all messy and in the sense that while substantial, the sandwich is also light.
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.