Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; Charred Whole-Grain Bread with Butter and Chives

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.