Talk about zing! This pie will turn even the most bland and basic of winter dinners into a completely memorable meal. The red color of fresh cranberries mixed in with the pale hues of apples and pears makes for a gorgeous presentation. But that’s just the beginning. This pie also beautifully combines the tartness of cranberries with the sweetness of apples and pears. To really highlight the spectacular color of this pie, use either the Cinnamon Sugar Crumb Topping or the Walnut Crumb Topping (page 14). Or if you want to highlight the tartness of the cranberries, I recommend using the double-crust Traditional Pastry Piecrust (page 5).
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.