Delicate and unusual, shrimp and pancetta combined into a sausage is an example of the delightful ways in which seafood and pork can glamorize each other, here in ravioli made easy to execute using store-bought wonton wrappers for the pasta. Edamame (fresh soybeans) and fava beans (broad beans), both Old World beans, can be used interchangeably in this recipe. Both are almost meaty and bright green, and provide similar vivid leguminous presence in dishes that employ them. However, practically speaking, edamame have the advantage because they are available already shelled in supermarket freezer sections in all seasons. Favas, in contrast, are mainly spring to early summer and fall fare, and they are a chore to prepare, requiring first shelling and then peeling each bean after immersing in boiling water for 1 or 2 minutes to loosen the bitter-tasting skins. (A side note: if you are using fava beans and purchasing them at a farmers’ market, you can probably also pick up some fava leaves. As our vegetable horizons expand more and more, they have become available and are quite tasty as a green for a soup such as this one or tossed into a salad.) Shrimp and pancetta sausage can also be made into small balls and dropped into a chicken or vegetable broth for a substantial appetizer or light first course. Or, you can use it to top small cooked and halved artichokes, then generously sprinkle the sausage with bread crumbs and briefly cook the sausage and brown the crumbs in a hot oven or under a broiler.
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.