As much as Puglia is about the land, it is also flanked by water: the Adriatic on one side and the Ionian Sea on the gulf side. Hence, one finds a big tradition of seafood as one travels down to the tip of the heel. In the quaint seaside city of Trani, along the Adriatic shoreline, is a delightful restaurant called Le Lampare. There I was introduced to farro con legumi e cozze, a beautiful stew of ceci and cannellini beans cooked with farro, one of my favorite grains, tossed before serving with savory mussels and their juices.
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.