Meat to be grilled for shish kebab, usually lamb, is ideally marinated in a paste of yogurt, minced onion, and spices, even if it’s only for a few minutes. If you prefer to eliminate the yogurt, use a couple of tablespoons of olive oil instead. And if you have dried ground sumac—a sour spice found at all Middle Eastern stores—sprinkle a little of it on the meat just before serving (you won’t need the lemon). If you choose to grill other vegetables—tomatoes, peppers, mushrooms, more onions, whatever— skewer them separately. Simply brush them with a little olive oil and sprinkle them with salt and pepper. These skewers, of course, are ideal with Pilaf (page 513). Other cuts of meat you can use here: beef tenderloin (filet mignon) or boneless chicken thighs (which will require a little longer cooking time).
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.