I love this dip for company because you can whip it together and put it in the oven just as your guests arrive. In the time it takes to stow their coats and serve them drinks, the dip becomes hot and bubbly and can be brought from the oven straight to serving, trailing along with it an enticing aroma of warm Parmesan cheese and artichokes. If you have time, prepare the dip by processing it in the food processor, place it in the baking dish, cover, and refrigerate it overnight. With time, the flavors blend and become even better. If you don’t have that kind of time, don’t worry! This is still a creamy, tangy, wonderful dip even when pulled together at the last possible minute.
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.