This Swedish stew called Sjömansbiffgryta is one of the most typical family stews, which every Swede knows. This is one of those "lots of bang for the buck" types of stews. It's so simple, yet the taste it delivers is so satisfying. It is best to cook it in an enameled cast-iron casserole because it goes into a very hot oven for quite a while, and all the liquid gets absorbed and the casserole becomes a little crusty. I know it seems like an awfully long time to keep a stew in such a hot oven, but trust me, it works. You can deglaze the casserole with a bit of water if you like and pour it over the stew, which should be transferred to a serving bowl.
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.