In Sicilian cooking, raisins and nuts—often pine nuts, but almonds and walnuts are also common—are frequently used to lend sweetness to bitter greens and vegetables, including chard, spinach, and kale, as well as broccoli and cauliflower. They also add textural contrast to a dish of sautéed greens, as in this chard recipe. You can make a simplified version by omitting the shallots, nuts, and raisins, and starting at the point where you cook the garlic and red-pepper flakes in oil.
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.