Pan con tomate is a Catalan creation of grilled bread rubbed with garlic and raw tomato pulp, doused with olive oil, and sprinkled with coarse salt—and one of my favorite things to order at a tapas bar. So how do you serve your favorite Spanish snack at an Italian mozzarella bar? Add mozzarella, of course, or in this case, burrata, and give it an Italian name. We offer this dish only during tomato season. If the tomatoes have no flavor, the tomato bread will also have no flavor. And despite all the other delicious components, which include speck, pickled shallots, and tomato vinaigrette, the bread is, without question, the star. The recipe for the shallots makes more than you will need for this recipe, but they will keep for several weeks. Use the leftovers to make this recipe another time, or on sandwiches or grilled meat.
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.