In Umbria, small meatballs are often served simply, floating in a bowl of hot chicken broth. This is a fine custom, in my opinion: it makes the soup more special and substantial, and the broth enhances the carefully homemade meatballs. The diminutive pork-and-veal polpette in this recipe incorporate small amounts of plump raisins, pine nuts, and orange zest—delicate flavors that might be overwhelmed by bold pasta sauce but stand out in a spoonful of light, clear broth. You can either fry or poach the meatballs (the fried have more flavor; the poached are healthier), but either way they are delicious.
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.