In the fall of 2008, Ssäm Bar needed a seasonal dessert, and Concord grapes were on the brain. Best man I know suggested I do a take on a pb & j, but my way, using techniques and perhaps a flavor that made sense but was unexpected. I chose the path of a panna cotta, made with milk steeped with the flavor of a saltine cracker: salty and soda-y—a poor man’s pb & j. People were going to love it or hate it. And that was perfectly fine with me, because I loved it, though the saltine milk is not for wussies.
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.