This is a simple smoking technique that doesn’t take long, though if your aluminum foil seal is not tight, you run the risk of really smoking up your kitchen. So the first time you try it, pick a day that’s warm enough to open the windows and have a fan handy. (I don’t say this to dissuade you, but from very real experience. I do love this recipe, and it works well; but sometimes unfortunate events occur!) The duck is best cut up and served as part of a larger meal of Chinese food or as part of a multinational buffet or used in stir-fries. Chicken is even easier; you can skip the initial steaming if you like.
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.