These irresistible ribs are an import from China that have been adopted—and adapted—by Japanese cooks. I like to prepare them with classic Chinese five-spice seasoning, because I love the rich fragrance and flavors of this mixture of cinnamon, anise seed, star anise, cloves, and ginger. But many cooks in Japan prefer to make the spareribs with simply sansho pepper or freshly ground black pepper and salt (use 1 teaspoon of either pepper with 1/2 teaspoon of kosher salt). Try these different spice combinations to see which ones you like best!
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.