By cooking the nopales—the flat paddles of the prickly pear cactus—at a controlled temperature in a sturdy self-sealing plastic bag (en bolso), we are able to infuse flavors slowly into the nopales and preserve a firmer texture and bright green color. The process is something like the restaurant technique sous vide (French for “under vacuum”), where food is vacuum packed, then cooked in a water bath to ensure even heat. You can’t squeeze out all the air from a self-sealing plastic bag as with true sous vide, but this home adaptation still works well. You can find fresh nopales with spines removed at Hispanic markets, chain supermarkets located in Hispanic communities, or some specialty produce stores. The briny tartness of the vegetable escabeche (pickled vegetables) is balanced by the creaminess of the queso fresco, a slightly salty Mexican cheese that is similar in taste and texture to feta.
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.