These very thin, soft breads, which you can roll up, are like Bedouin skillet breads. They work very well for me in a skillet, and I finish them under a broiler, but you can also bake them. For the topping, you can buy ready-made zaatar mixtures, which contain thyme and the tangy spice sumac, in Middle Eastern stores. You need only add olive oil. But it is easy enough to make your own zaatar mix at home. My favorite is simply thyme and sesame seeds with salt and olive oil. The quantities here make for a richer than usual topping. Serve the breads for breakfast, with labneh (see page 112), as a snack with a salad, or as an appetizer, cut into wedges.
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.