Are two yolks better than one? You bet! I have a real fondness for double-yolk eggs. In fact, I think every egg should have two yolks—I’m not an egg-white-omelet kind of guy to be sure. Luckily, there’s a farmer in my area who farms nothing but fresh double-yolk eggs; it’s pretty cool. Now, assuming you might not be able to get these, for ease, I’ve simply added extra yolks to the recipe. Crack the eggs into a ramekin along with some tomato sauce and cheese, and bake until the egg whites begin to solidify while the cheese turns into a cap of melty goodness. This makes a great start to a hearty meal and can elevate an ordinary steak-and-eggs dish to a special brunch. Make it ahead and pop in the oven when almost ready to serve.
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.