The dominant component of any good crab cake should always be crab—not breading. An extra finely milled flour such as Wondra is the perfect binder; it helps hold the cake together without adding its own texture or flavor to the mix—this is all gorgeous crab. The spicy-sweet tang of roasted piquillo peppers gives these crab cakes a kick of rich flavor. This gorgeous purple slaw, with ribbons of bright green basil running throughout, is slightly sweet and totally fresh. More than a garnish, it delivers crunch and taste that complete the dish.
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.