Anyone who’s ever had a garden or raided a corn field knows that when corn is young you can eat it cob and all and that the cob has as much flavor as the kernels. That flavor remains even when the cob has become inedibly tough, and you can take advantage of it by using it as the base of a corn chowder—a corn stock, if you will. Into that stock can go some starch for bulk, a variety of seasonings from colonial to contemporary, and, finally, the corn kernels. The entire process takes a half hour or a little bit longer, and the result is a thick, satisfying, late summer chowder.
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.