Pat: My kitchen sinker—also known as the omelet with everything—includes bacon, ham, two kinds of cheese, and anything else I find lying around in the fridge. When my girls get involved, I need to change it up a bit by adding vegetables to the mix, so I sauté up a mixture of onion, tomato, pepper, and scallion. But if you ask me, they just get in the way of the meat and cheese, and since I’m always the first one up, I make it my way! With my omelets, there is no flipping or flapping—I just bake them in the oven.
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.