PAT Have mercy—I could eat pork chops 7 days a week. I eat ’em grilled, fried, or baked, but my absolute favorite is a smothered pork chop. When I pull up and smell the fantastic aroma coming from the stovetop, it stops me in my tracks. That’s Tanya, working her magic. GINA Okay . . . if my sister wasn’t my sister, I would think she is trying to get my man! She knows that he loves pork chops, and I am the only one other than his mama who is supposed to know that! Tanya uses all the right ingredients: adding chicken broth for more moisture, and a dash of hot sauce and cayenne to spice it up (hey, sister, that’s my thang). This is the only time I will bend on letting someone cook for Pat!
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.