Cowboy nicknames for their cattle-drive cooks—biscuit shooter, dough puncher, and dough belly—suggest how important sourdough biscuits were to hungry, range-riding wranglers. No self-respecting chuck wagon cook traveled without a dough keg for his prized sourdough starter, the fermented yeast needed to make sourdough biscuits. I covered this macaroni and cheese with a generous blanket of buttered sourdough breadcrumbs in honor of chuck wagon cooks of the past. The rest has little to do with old-time chuck wagon cooking, but I don’t know a modern cowboy or anyone else who would turn down a bubbling pan of freshly baked mac and cheese.
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.