My brother Pedro loves anything with mango and chile, and he’s not alone. It has become one of the most common combinations in sweets in Mexico; in fact, when you eat fresh mango, powdered chile of some kind is always on the table. I wanted to do something in this book just for him, but I am sure he won’t mind sharing (that’s the kind of guy he is). The chile powder you use is a matter of taste. It isn’t just about the heat; it’s also about the flavor. I particularly like the piquín chile from Oaxa ca, but feel free to substitute it for ground guajillo, chipotle, or your personal favorite.
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.