Most steamed mussel preparations contain parsley, garlic, and white wine, with the occasional addition of tomatoes and herbs. There are, however, other directions to take with no additional effort. Generally, there are two easy changes to make: First, use distinctive Asian seasonings like ginger, soy, or curry powder. And second, omit the cooking liquid. By relying only on the mussels’ natural juices, you can add fewer seasonings (and less of each) and still produce a flavorful sauce that is less watery than most. I always serve Asian-style mussels with a bowl of rice on the side.
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.