The wonderful actress Ming Na taught me this recipe. It was handed down to her from her parents, who owned a successful Chinese restaurant for twenty-five years. It’s not fair! Ming Na is gorgeous and talented and she can cook, too! But, we can console ourselves with these Chinese meatballs. The chopped cabbage is served in a pile, the meatballs in the middle: a head surrounded by a mane . . . a lion’s head. Ming uses mushroom-flavored thick soy sauce. I cannot find that product where I live, so I use finely chopped shiitakes and aged soy sauce.
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.