Lemonade is reminiscent of sultry afternoons and evenings spent on a screened-in porch in the days before air conditioning, when it was so hot no one wanted to move off the porch for anything more than a lemonade refill. This is my basic lemonade, which Bubby’s make lots of in the summer. You can make it a few days ahead and store it, tightly covered, in the refrigerator. Pink lemonade gets its rosy color not from a chemist’s kit, but from fresh cranberry juice. Sweeten this ade with a light or heavy hand, depending upon your taste. One of the great things about homemade lemonade is that you can customize it to how much of a sweet tooth you or your guests have.
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.