You know the Juicy Lucy, right? It's a cheese-stuffed burger that was born in Minneapolis in the 1950s, and legend has it that it got its name when the first patron took a bite and exclaimed, "That's one juicy lucy!" Well, my friend Erin Meister, who blogs as The Nervous Cook, sent me her take on it: a marinated portobello mushroom cap stuffed with a runny-yolk egg. A total umami bomb and, like the Juicy Lucy, a mess to eat. But when you're cooking for yourself who cares if you have egg on your face? Erin marinates the mushroom in a miso-vinegar mixture, but since I usually have Sesame Miso Vinaigrette on hand, it's perfect to use here, too. If you don't have it, substitute 1 tablespoon of white miso in 3 tablespoons of rice vinegar. If you don't have a grill, don't sweat it; you won't get the smoky tinge, but this works just fine instead, using a cast-iron skillet or grill pan fitted with a lid (or aluminum foil).
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.