I was raised by a beet-hating mother, so we never ate them when I was growing up. But when I left the nest and actually tasted a “forbidden” fresh beet, I was smitten with its sweet earthiness and beautiful color. For years, my mother and I battled back and forth: I relentlessly tried to convince her of beets’ many virtues, and she adamantly hung on to her contempt for them. One Sunday, she called Lucques to ask me what we were serving for supper that night. And then I did it—I lied to my mother. I couldn’t help myself, and made up the name of a beetless dish that I knew would tempt her. I told myself it was all for a good cause. When Mom came in that night and tasted roasted beets, bathed in toasty cumin vinaigrette and arranged on the plate with so many delicious treats, like Nyons olives, fried chickpeas, and slivers of dried ricotta, I knew I had cured her of her beet-hating ways.
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.