Made throughout the Balkans, into Russia and Turkey, this is essentially a chopped vegetable—it can be almost anything—combined with a strong version of Tarator (page 600). It can be eaten alone or used as a spread or as a dip for pita. Most people let it sit for a few hours before serving, which allows the garlic to mellow and the flavors to marry. This isn’t a bad idea, but if you’re in a hurry, plunge right in. Other vegetables you can prepare this way: eggplant (roasted or quickly boiled, as in Eggplant Salad with Mustard-Miso Dressing, page 185); red beans, cooked until tender; green beans; spinach or other greens.
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.