Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched, and peeled. The combination is incredible, as the peeled tomatoes soak up the flavorful vinaigrette and explode in your mouth. However, the number of people I would peel cherry tomatoes for is fairly limited. The wine may seem a little surprising, but tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. As the salad marinates, the tomatoes begin to exude their juices, so don’t make this more than 2 or 3 hours before serving. Serve this pretty combination in a butterhead lettuce cup with plenty of bread to soak up the juices.
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.