As a kid I remember my grandmother talking about how much she loved Swiss chard, but the weird thing is, I never saw her eat it—ever. But she always had it in the garden and she attributed her good health, even in her old age, to eating Swiss chard. Coincidentally, her name was Gramma Green! I find Swiss chard to be one of the most interesting and delicious greens around. Here I use both the stems and the leaves and mix them with turnips. People give turnips a bad rap, but I think it’s just because they haven’t experienced them. I realize I’m combining two ingredients in this dish that people might not think of eating on their own, let alone together, but I’m on a mission to make Swiss chard and turnips popular. And if any dish with chard and turnips can turn you on, I’m betting this one can!
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.