I used to think that lentils were bland in a brown rice (good-for-you-but-boring) sort of way. But the luscious combination of ingredients in this salad changed all that. Loretta Keller, a former sous chef who is now an acclaimed chef in San Francisco, gave me this recipe. The lentils and dressing are great on their own, but they’re even better paired with goat cheese, with its creamy texture and tangy flavor, and ripe garden tomatoes. This salad makes a quick and easy lunch, especially with a loaf of crusty sourdough bread or some crostini (thin slices of toasted bread rubbed with garlic, sprinkled with salt, and drizzled with olive oil).
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.