The most exciting pissaladière I ever had was served it the open-air market in the heart of old Nice. It was baked in a wood-burning oven a few blocks away, sent to the market by bicycle, and eaten standing up or at picnic tables shaded by huge awnings. The wedges were gently sweet and intensely salty; the crust, just a half inch thick, was perfumed with the local olive oil and was perfectly browned and crisp. It was so simple—mostly just sweet onions on a wonderful crust. You can make a wonderful pissaladière at home: just be sure to cook the onions very, very slowly.
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.