This brothy, colorful soup is a potent tonic that will cure what ails you. Miso paste, made from fermented soybeans, is an essential component of Japanese cuisine. As with yogurt and other fermented products, miso is most beneficial uncooked, so stir it into the soup only after turning off the heat. Wakame is a mild-tasting green sea vegetable most commonly used in the traditional miso soup that accompanies sushi. Burdock root (shown below) has a texture reminiscent of water chestnuts. It grows wild throughout the United States and can also be found in Japanese markets. After slicing burdock root, soak it in cold water to prevent it from turning brown. If burdock root isn’t available, simply use more of the other vegetables.
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.