My mom always made this hearty breakfast when my husband, Peter, and I came to visit her in Memphis; it is so Southern that eating it always made me feel I was really home. (I don’t think Peter, who is from New York, had ever had either pork tenderloin or gravy for breakfast.) The roasted tomato gravy is what makes it so special; roasting the tomatoes cuts and deepens their bright acidity, adding complex layers of flavor to the savory sauce. You can mix things up by making this dish with sausage patties or leftover slices of Grilled and Roasted Filet of Beef with Crispy Roasted Shallots (page 193) instead of the pork tenderloin. Either way, you’ll want to use the biscuits to sop up the last drops of gravy.
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.