This is a very basic and traditional ceviche from coastal Peru. There is an ongoing argument in South America about who first invented ceviche, with both the Peruvians and Ecuadorans vying for credit. The Pacific Ocean fisheries that run along the western coasts of these two countries are the most productive in the world. They are the meeting place of some of the greatest deep-sea currents that bring the Arctic waters, full of life, to the surface for feeding the large schools of migratory fish. This recipe is a great way to enjoy the bounty of the sea while still preserving the integrity of the flavors. Try serving these tacos in smaller crispy shells. Guacamole, avocado slices, or diced boiled potatoes are traditional garnishes used to subdue the spicy effect of the chiles.
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.