Italians love the chicory family of vegetables, of which escarole is a member. Escarole was one of the abundant leafy green vegetables that they could readily find in the States. Today it has fallen out of favor, but when I opened Buonavia, my first restaurant, in 1971, we were cooking escarole by the bushel. We served it in soups, braised with garlic and oil as a side dish, in salads, and for an appetizer; or we would stuff it, as in the recipe below. In Italy, stuffed greens served with beans would often have been the whole meal, not just a 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.