This dish nicely combines the Mediterranean trio of garlic, red wine, and coriander. I first had it in southern Spain, where the culinary influence of North Africa remains strong. Like most braises, it takes time but, once the initial browning is done, very little work. There are a couple of ways to deal with the coriander: You can leave the seeds whole and wrap them in cheesecloth or just leave them in the sauce and eat them. Or you can crack them first, either with a mortar and pestle or by putting them in a plastic bag and crushing them with a rolling pin or the bottom of a pot. I like crusty bread here, plus a salad or steamed vegetable; the dish is complex and attention-grabbing enough not to bother with much more. Other cuts of meat you can use here: lamb shoulder is a great substitute; chunks of beef chuck or brisket are also good.
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.