Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise, given Louisiana’s earlier ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, without, because even though it requires a little slicing and dicing, it’s actually a fairly fast and weeknight-friendly one-dish dinner—and it really sticks to your ribs. I often make mine with shrimp (as in this recipe), but jambalaya is sort of like gumbo in that it is made with everything from chicken, sausage, pork, and oysters to alligator, boar, venison, and turtle—basically, anything that swims, crawls, grazes, or flies in the vicinity of Southerners.
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.