This is less a recipe than an idea, but I assure you that it’s an idea that will continue to inspire you. It began with a jar of marinated Sardinian pecorino that I bought and kept at one of the restaurants. Although the price of the cheese made it as precious as gold, I soon found that it enhanced nearly everything it touched, from pastas to carpaccios. (I admit it’s also terrific snitched directly out of the jar.) If kept covered in olive oil, the cheese will keep nearly indefinitely, though it’s so irrisistable that it won’t last that long. Make sure it is allowed to come to room temperature before using. As you use up the cheese, add the olive oil to vinaigrettes, pasta, and more.
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.