Most of you have made meatloaf on occasion; you may even have a family-favorite recipe that you make frequently. Well, I want to introduce you to the Marchegiano style of meatloaf, with ricotta added to the mix, which renders the loaf tender and tasty—not heavy and dense, as they so often are. Another textural delight in this loaf are cubes of mozzarella, oozing and moist when the meatloaf is served hot and fresh from the oven. However, if you plan on having extra meatloaf to enjoy the next day—I think it is almost better that way—omit the mozzarella, because the cubes harden and won’t melt again. In this case, use an additional cup of ricotta in the loaf mix.
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.