This is the grandmother of all meat loaf, especially juicy when cooked in a loaf pan. It also can be baked free form—just shape the meat mixture into an oblong loaf and set it on a rimmed baking pan. Either way, the cooking time is reduced in the convection oven. Serve slices of this everyday favorite with mashed potatoes and a salad. Leftovers make great sandwiches. You might bake some vegetables or biscuits along with the meat loaf, either on the rack above or below, while it cooks.
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.