Shrimp can be paired with strong flavors—in this case, a tangy and sweet tamarind sauce with a touch of heat—and still retain their briny character. The tartness of the tropical pod comes through in the sauce, but it is balanced by the other seasonings, just as it is in a well-prepared Indian tamarind chutney. These shrimp are at home with a bowl of rice for soaking up the sauce, but they also make an interesting cross-cultural hand roll tucked into a warm corn tortilla and eaten like a taco. As long as you have frozen cubes of tamarind liquid on hand, this recipe is quick to prepare.
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.