This recipe is extremely easy and can be ready in a jiff. If you don’t have a double boiler, you can make this in the oven or the microwave. Be warned: Your bowl or saucepan must be bone dry before you put the chips in or the sauce will break—a not-exactly technical term for separating into a lumpy mess. If, after you’re finished dipping your donut, you have a little extra, simply cover the bowl with plastic wrap and store at room temperature. As a rule of thumb, this recipe will keep for 5 days. The sauce is shown here topping a Plain Cake Donut (page 120) with stripes of Vanilla Icing (page 127).
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.