Koreans are big on sesame seeds, and they’re big on marinating. They’re also big on big flavors, as this wonderful grilled chicken demonstrates. You can buy pretoasted sesame seeds and even sesame seed powder at Korean markets, something you might consider if you become addicted to this cuisine; but toasting them takes no time at all. If you’re really feeling energetic, serve this with Potato Pancakes with Scallions and Kimchi (page 474). But plain white rice and a salad would also be fine, especially if the salad were made with seaweed, like the one on page 200 (omit the chicken or shrimp).
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.