Because the sauce is so moist, swordfish treated in this way will take a little longer to grill than usual; the interior, after all, has what amounts to a thick liquid cooling it off. So instead of cooking a one-and-a-half-inch-thick steak—about the right size for this procedure—for eight to ten minutes, I’d estimate twelve to fourteen. The actual time will vary depending on the heat of your grill or broiler, but you can assume a little bit longer than what you’re used to. Check by cutting into the fish when you think it’s done; the interior can be pearly but should not look raw.
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.