A warm comforting bowl of Riso alla Lombarda—rice and cheese, with egg yolks stirred in for richness—has long been a family favorite in Lombardy, nourishing children for generations. It’s a snap to make anytime and can serve as a lunch dish, a great primo, or a side for grilled chicken. For adult tastes, I suggest stirring in crumbled Gorgonzola along with the eggs and grated cheese. By the way, there’s no need for concern about adding raw egg to the rice, as long as you do it as soon as the pan comes off the stove. The residual heat of the rice is more than sufficient to cook the yolks thoroughly.
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.