I was asked to do a frozen dessert demonstration on the Today show and figured it was going to be my big breakthrough. In my imagination, I would dazzle the media and viewers with my ability to make sorbet without an ice cream machine, catapulting my career into the culinary stratosphere. However, as soon as I pitted the first cherry, the host, Katie Couric, became fixated on my spring-loaded cherry pitter and challenged me to a cherry-pitting duel (I should have realized those who get to the top have a competitive streak). She insisted on using a paperclip, which I knew would put her at a disadvantage. Her method was slower than mine, but being a good guest, I let her win (which explains why I’m not at the top). And because of the nature of live morning television, we barely had time to get to the sorbet. In the end, she went on to make millions of dollars as a celebrity and I went home with my cherry pitter in my suitcase. I’ll leave it up to you to decide whether to use a cherry pitter or a paperclip to pit your cherries for this sorbet. But you definitely won’t need an ice cream machine—the food processor is the machine for this frozen dessert.
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.