Everyone has had berries in cobblers and pies, but when people see this gratinéed dessert, their eyebrows rise in curious anticipation. The raspberries and custard are cooked briefly under the broiler, creating a delicious warm crust that only partially hides the tart berries and warm cream beneath. Once you learn this technique, you can use it with other berries, or winter, a gratin made with sautéed apples or pears with dried fruit is delicious, too. Choose an attractive dish that can go from oven to table.
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.