This classic Vietnamese noodle dish features a lightly crispy bed of panfried rice noodles topped with a slightly tangy, saucy stir-fry of beef and vegetables. It is among my favorites. For this preparation, I usually start with dried noodles the size of pappardelle (or wide egg noodles), mostly as a matter of convenience because soft , room-temperature fresh rice noodles are hard to come by. If you should find good fresh rice noodles, use them the day you buy them. You will need to buy a pound for this recipe, and you don’t have to boil them. They are already cooked and coated with oil, so just toss them with salt and panfry.
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.