The chorizo that I’ve called for in this recipe is the soft, spiced Latin American chorizo made from fresh pork and easier to crumble once out of the casing, not the hard, cured salami-like Spanish kind (although obviously the Spanish tradition was the basis for the Mexican). Chorizo is very easy to make at home if you can’t find a good one locally. Use ground pork—preferably ground pork butt, which has the correct proportion of fat to lean. Ask at the butcher shop which cut they use; don’t get pork loin, as it is too dry to produce a juicy chorizo. Add good spices and keep the meat moist during cooking by adding water and a little vinegar, and cooking over low to medium heat. Mexican chorizo is available in bulk or links at supermarkets and Hispanic markets and butcher shops.
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.