One day, when thumbing through her mom’s recipe box, Sandy found this recipe from her Aunt Estelle. On the recipe card, Aunt Estelle had simply written the comment: “This is really good.” Knowing the caliber of cook that Estelle is, Sandy and her mom decided to try it, even though an onion casserole didn’t really sound like much. To their surprise, this is an absolutely amazing side dish. This recipe features the delicious 1015 onion. Created in Weslaco (just down the road from where Sandy grew up) by Leonard Pike, at the Texas A&M University Extension Service, Texas 1015 onions are known for their mild, juicy, and sweet characteristics, as well as the fact that they contain very little pyruvate (the chemical that causes strong flavor and leads to tears). So, no more crying in the kitchen—cooking is supposed to be fun!
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.