The passion fruit is native to Brazil, Paraguay, and northern Argentina. It is grown throughout the tropic and near-tropic regions around the world and the pulp, juice, and seeds are used in a variety of ways. The juice is highly concentrated and is used as an additive to other fruit juices. The juice and pulp are used to make pie filling and jellies. The seeds are often used as a topping for salads and other dishes that benefit from an acidic punch. Passion Fruit Butter Sauce was an inspiration I had when barbecuing in Jamaica. I enjoyed the way the passion fruit was used with seafood there, and I thought it would also complement the flavors of grilled chicken and pork. Use this as a dipping sauce, or better yet as a baste or as a finishing glaze.
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.