In the autumn, as schools of swordfish swam south into the Bay of Policastro, the fishermen of the Cilento were often their conquerors, luring the great fish with oil-soaked bread and hauling them up from the sea—porting them like vanquished kings, high atop their heads up the steep paths from the water—to their camps to roast them or smoke them over smoldering fires of pine and olive and citrus woods. Sometimes, the Cilentini cured the fish under salt and foraged grasses and spiceberries, dousing the flesh with their own rough-made spirits. Served a dish such as this, one could think it the offering of some cultivated chef, yet, then and there, it was nothing more than the improvised handiwork of hungry men.
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.