Pretty much everyone has a neighbor or friend (kind of a June Cleaver type) who loves to cook and also somehow manages to be a CEO and raise three Rhodes scholars while spending three hours a day (minimum) in the kitchen. This is the recipe you give that person when she says, “Oh, I’d so like to make something for you.” This is a labor of love, and while not quite as physically intensive as, say, coal mining, it takes a bit of effort. But it’s worth it, because the recipe is big enough to be made in ramekins so it can serve as six little meals, and it stores well, too.
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.