Crusty, chewy, salty dinner rolls whose textures and flavors play wonderfully off the slowly melting pat of sweet cream butter you place inside: these are the perfect accompaniment to the salad or cheese course, and will provide an irresistible distraction from the main course of prime rib or leg of lamb. If you have children, keep the rolls on reserve until after the kids say they can’t eat another bit of their meat or veggies. Then sit back and behold how they magically create enough room for a marathon runner’s share of salty-yeasty carbs.
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.