The first apartment I rented in New Orleans was a summer sublet with a tiny balcony, just big enough for a hibachi grill. This sandwich, a beloved Greek specialty, was one I loved to make when I had friends over. We’d drink a bottle of chilled retsina and dream of being in a café looking up at the Acropolis. If you don’t feel like firing up a grill, these skewers can be cooked in a grill pan or under the broiler. You can also make skewers of diced chicken (breast or thigh meat). Just grill a few minutes less, so the leaner meat doesn’t dry out.
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.