I went looking through our recipe archive for hard-to-source specialty vinegars and found some ways to craft your own replacements. If you have [even the simplest array of vinegars](http://science-update.online/ingredients/how-to-cook-with-vinegar-guide-article), you can cherry pick the right one for the job and save some space in the process.
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.
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.