We’ve come a long way with greens since those days when the produce section in the grocery store consisted primarily of iceberg lettuce. First we started seeing more romaine, then—gasp!—mesclun, and now there are endless varieties of field greens, baby greens, micro greens, and even micro sprouts. That’s not a bad thing, of course, but it can be a little intimidating when you stare at the produce and say, “Hmm … what’s that?” Which brings us to kale. People sometimes steer away from kale because it’s slightly bitter, but a yin-yang approach will bring it into balance—in this case, using carrots and ginger to neutralize kale’s slight bitterness. Greens really are vital for maintaining health during treatment, and this recipe will help you learn to love the taste. For a decadently delicious touch, sprinkle Maple-Glazed Walnuts (page 141) over the greens just before serving.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.