I never did find out what this was called in Germany, but I do know it’s surprisingly good even though it’s the kind of concoction you’d come up with to make use of the last three ingredients in the house. The pears’ sweetness offsets the saltiness of the ham (this is a good place to use ordinary ham, as long as it’s not too sweet; prosciutto or the like would be overkill), the green beans add freshness (and welcome color), and the three distinct textures make the eating fun. Serve with simply cooked meat or fish.
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.