This recipe comes from Barbara Tropp, the woman who introduced many Americans to the wonders of Chinese cooking. But she was also one of those people who was just absolutely lovely to be around in every respect. She was deservedly popular in the food community and left many great recipes behind as her legacy, including this famous lemon ice cream. It was passed on to me by Susan Loomis, a dear friend we both had in common. I made it, ate one spoonful, and immediately found another reason to love, and miss, Barbara. It’s superbly lemony and clean…and as zesty as Barbara was herself.
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.