If you’re lucky enough to snag a reservation at Le Grand Véfour, the restaurant that presides over the splendid Palais Royal in Paris, you’ll be treated to a culinary tour de force. In this jewel box of a restaurant, my advice is to sit back and let chef Guy Martin and his staff pamper you like royalty, which they have elevated to an art. When it comes time for dessert, you scan the menu, but… “Can that be right?” you think to yourself, trying to recall snippets of your high school French. Indeed, chef Martin is fond of using vegetables in unexpected ways, often in desserts. But if you’ve ever enjoyed a wedge of carrot cake, you’ll know that it’s not so strange. This ice cream is inspired by a dessert I had at his restaurant: a small, crispy cone filled with bright green ice cream that had the dewy taste of tiny spring peas. At home, in addition to serving it for dessert, I’ve found that it makes a lovely garnish to a bowl of chilled summer soup.
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.