"I love green vegetables and always make an effort to do something special with them for dinner parties," says Jeanne Thiel Kelley, contributing editor to Bon Appétit. "Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red."
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.