When we started Joe Beef, the town was suffering from a weird vibe, a kind of up-the-ante feeling with regard to food: people went out to eat like college kids drink beer. If someone was doing testicles, you could count on someone else to pair them with pizza. Feet were kept on chickens, and heads and eyeballs were served as sides. There was no end in sight, much less vegetables. To put a damper on the frenzied quest for more, we thought that maybe the next ingredient should be inedible: not gold shavings, but what about an old radio? Doesn’t “oysters on the radio” sound good? When we ran out of radios, we used bags of sugar, erotic novels, or old album covers. The oysters themselves are simple: plump specimens topped with crisp bacon, chives, potatoes, eggs, cream, and some bread crumbs. Serve yours on any inedible ingredient of choice.
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.