The game birds called grive that are the Sards’ quarry in the macchia are too small to cook over the open fire, hence they are often poached in white wine, then laid to cool on a palette of myrtle leaves and twigs, with a coverlet of yet more of the leaves, all of them scenting the flesh with soft perfumes, a reprise of the machinations of the old bracconiere (page 226). Yet another cunning Sard prescription is to tuck the birds inside a paper or cloth sack fitted with the herbs. By fastening the sack securely, one creates a vaporous chamber in which they rest and cool, breathing in the sweet steam. Lacking myrtle bushes, use whole branches of rosemary and thyme, fat leaves of sage, and the fronds of wild or cultivated fennel as lush surrogate bedding for the little birds. A few cloves of barely crushed garlic seem to invigorate the herbs. Luscious to carry on a picnic, one might prepare the quail—or game hens, a chicken, or a fat capon, adjusting the poaching times accordingly—the evening before, and next day carry along the sack of birds readied for lunch.
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.