This is a very fragrant fruit punch enjoyed in the posadas and at end-of-year reunions all over Mexico. It is cooked in large batches and the aroma warms you from the moment it reaches your nose. Adults enjoy the punch with a bit of booze and call it piquete. I particularly like the ones made with tamarind because of the nice tartness that balances the sweetness of the piloncillo. Hibiscus flowers can be used if you want a nice burgundy color. Feel free to replace the fruits that you can’t find or don’t like for those of your own choosing.
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.