In Mexico pico de gallo is used to describe a wide variety of regional salsas, which are always made with cubed fresh fruit and/ or vegetables. Pico de gallo is also known as salsa picada, which means minced or chopped sauce. The most common version is made with red tomatoes, onion, and green chiles and is sometimes called salsa mexicana or salsa bandera, because the colors in the salsa represent those of the Mexican flag. I like to make mine with yellow tomatoes when I am in the mood for a sweeter salsa. Feel free to use red tomatoes if you want to keep it traditional.
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.