Whenever I crave a cold sweet treat, I always go for the nieves. Ice cream is great, of course, but I am all about the fruit. Anyone who knows me knows that I can eat a quarter of a watermelon in half an hour, that I eat six to ten pieces of fruit per day during the summer, and that I have a particular weakness for stone fruit. The fruit is always the main focus in sorbet, with no distractions. Although the variety of stone fruit is not as diverse in Mexico as it is in other parts of the world, we have some tart and sweet apricots that make an extremely refreshing and silky nieve. Feel free to substitute any other stone fruit that is ripe and in season.
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.