Ginger may not be a spice you associate with Sweden, but it’s there (as is cardamom), and it makes its mark in this winter dish.When I was first served this, it was done in traditional, fancy style: a large roast of pork with a hole poked right through its center, stuffed with the dried fruit. It’s a glorious presentation and my first choice. But I have since been served it, and made it, in the simpler, stewed fashion of the variation, which is equally legit. I like this with Potato and Horseradish Gratin (page 482), but it’s good with most any potato 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.