Save this pressed sandwich for the height of summer, when you can get locally grown zucchini, eggplant, and tomatoes. After grilling the zucchini and eggplant, layer them on a roll slathered with romesco, the Spanish tomato and almond sauce. (Refrigerate any unused romesco and use it within a day or two on another sandwich or with grilled fish or shrimp.) The sandwich can be made hours ahead, so it’s a good choice for a backpack lunch or a picnic. Omit the ham to make it vegetarian. Piquillo peppers are small, slightly spicy roasted red peppers sold in jars at shops that specialize in Spanish or Mediterranean foods (see Ingredient Resources, page 193).
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.