Tomatillos are a member of the nightshade family, which includes New World tomatoes and potatoes and such Old World relatives as eggplants. Although those wide-ranging kin have become familiar around the globe, tomatillos remain something of a country cousin, not much appreciated or grown outside Mexico and its neighbors to the south in Central and South America and to the north in California and the American Southwest. Tomatillos are an everyday must in Mexican cooking and dining, however, especially for one of Mexico’s great table sauces, salsa verde. Here the sauce, usually used as a dip for tortilla chips, becomes the medium for simmering meatballs. Make this recipe in summer, when tomatillos are in season. Canned versions are available, but they should be reserved for thickening chile verde and the like, much as okra is used in southern cooking.
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.