This makes a rich but surprisingly light, torte. An absolute, worth-the-price-of-the-book winner. Mashed sweet potatoes make a great substitute for the traditional pureed chestnut paste. Chestnut puree is available kosher, but I have never been able to find it "kosher for Passover." It may seem unusual, but I can assure you of two things — it tastes divine and it is easier than buying fresh-in-the-shell chestnuts, roasting, poaching, and grating them to get them ready for this cake. You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary—a dusting of cocoa is just fine.
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.