There’s just something about layers of ground beef, salsa, tortilla chips, sour cream, and cheddar cheese that appeals to the soul—at least when your mama has been making seven-layer salads and dips for as long as you can remember. Mexican flavors are particularly popular for parties—Brooke is definitely a big fan of them—but this dish is quick enough to fix for a fun weeknight fiesta, too. You can use up the broken bottom-of-the-bag tortilla chips for this meal, and you don’t need a side dish other than a little guacamole for dipping the extra chips in.
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.