Not far from the cooking traditions of American freshwater fishermen, this is simple panfried fish with a separately made sauce. If you’re shopping, look for small specimens of black sea bass or red snapper; if you’re fishing, large mouth bass, croaker, spot, and porgies are all good. In any case, you need the fish to fit in your pan. In fact, two small fish are better than one large one in this instance. Use the best soy sauce you can find for this dish. There’s not much sauce here, so unless you’re from a rice-eating culture, you might find rice a bit dry. Cold Noodles with Sesame Sauce (page 532) would make a great starter, or you could serve this with Egg Noodles with Spring Onions (page 536). For vegetables, try Quick-Braised Root Vegetables with Hoisin (page 499) or Snow Peas with Ginger (page 470).
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.