As far a cry from iceberg lettuce and bottled dressing as you can imagine, this is a magical combination of powerful flavors made without cooking or any major challenges. Simple as this salad is, without top-quality ingredients it won’t amount to much. So use sherry or good balsamic vinegar to make the dressing, use pears that are tender and very juicy, not crunchy, mushy, or dry, and use real Italian Gorgonzola. It should be creamy; if you can taste it before buying, so much the better. This rich salad can serve as the centerpiece of a light lunch, accompanied by little more than bread. It makes an equally great starter for a grand dinner—followed by roasted meat or fish, for example—or a simple one, served with soup.
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.