I have always loved Greek food, and a trip to Greece a few summers ago only reinforced that affection. The Greeks are doing something right with their Mediterranean diet rich in olive oil. A burger might not exactly fit into those parameters, but I can use the salty, briny, and fresh elements that they love to make this burger Greek. Flavorful kalamata olives are blended into a spread for the bun, and this combo wouldn’t be Greek without some salty feta cheese and ripe tomato. You might not be as familiar with tzatziki, but this tangy blend of thick yogurt, pungent garlic, and grated fresh cucumber is a staple in Greek cuisine and is used for practically everything, from a dip for wedges of pita bread and French fries to a topping for sandwiches.
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.