If I had to name the dish that is requested most often at home it would be this one. My family will eat almost anything if they can have these whipped potatoes on the side! I have been asked many times what secret ingredient makes this recipe so good. The answer is—potatoes! You’ll be amazed at how simple it is to make really great mashed potatoes. Everyone has his or her own preference, but I like to use red potatoes, as I think they are lighter and don’t get gummy like other kinds can. I also peel the potatoes completely, leaving no trace of skin, but if you like the skins, simply leave them on. For this recipe alone, I would encourage everyone who doesn’t have a pressure cooker to get one. They are safe and save a ton of time in the kitchen. A pressure cooker cuts the prep time for this recipe from 1 hour to 15 minutes.
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.