I always try to make any food taste good by preparing it as simply as possible. This comes from the original idea of how barbecue was started and why it has become so popular: It’s a way to cheaply and efficiently feed a lot of people some tasty food. My beans recipe is no different. I keep it simple and focus on enhancing the flavors that people have come to love and expect in baked beans. I’m not trying to fool anybody here: baked beans are a barbecue staple. And some people just don’t like them at all because they tend to be sweet. In other words, I’m not trying to convert anybody with this recipe; I’m preaching to the converted. This is my take on how classic baked beans always ought to taste. Note that you have to soak your beans overnight to get them tender; some people say you don’t, but I believe it’s the only way to really make sure they’re going to taste right. If time is an issue, you can substitute canned baked beans in this recipe; personally, I think they taste great, too.
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.