This is one of those almost miracle dishes: it is ready in 10 minutes, it is quite inexpensive, it is full of flavor and texture and very gratifying, and all of my grandchildren love it. The brininess of the sea will come forth with the underlying garlic, lemon, and olive oil, the flavors all tied together by bread crumbs, then captured in the opening shells of this sweet mollusk. But one thing is required of you in order for this miracle to happen. The mussels you buy must be absolutely the freshest; otherwise, turn the page and go to another recipe. To enjoy this dish best, you must serve it piping hot in hot bowls, because the shells cool quickly. Grilled country bread and spoons will help scoop up every last drop. If you have some left over, remove mussel meat from the shells and return it to the sauce to make a great condiment for a plate of pasta the next day.
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.