Paella is a traditional Spanish dish of saffron-infused rice cooked with a variety of meats and vegetables. It varies from season to season and from region to region in Spain. A good paella often contains some crunchy, toasted rice on the bottom of the pot as a counterpoint to the smooth grains. Typical paellas include a mix of proteins such as chorizo sausage, shrimp, and mussels along with chicken. Feel free to mix and match, using a total of 1/2 to 3/4 pound. This version takes advantage of the springtime arrival of fresh peas and morel mushrooms. To add a bright note to this recipe, include the grated zest of half a lemon sprinkled on the mushroom layer. Consider substituting white wine for some or all of the liquid.
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.