Most vegetables can be prepared with little more than olive oil and salt, but few are as rewarding as beets, which can be stunningly delicious when done this way. One key is to bake them—which dries out their flesh a little bit and concentrates their flavor—rather than boil them. (Think of the difference between a baked and a boiled potato.) It takes some time, but it is easy and reduces staining. Other vegetables you can prepare this way: carrots or parsnips (peel before roasting), turnips or rutabagas; cooking time will vary.
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.