This Italian-inspired salad uses fresh cheese tortellini as its base. (You can find fresh tortellini in the refrigerated section of your local supermarket.) It’s a fun variation on the usual pasta salad suspects. Plus, it’s superconvenient because you can fix it up to a day ahead and serve it straight from the fridge. We love the way tortellini and mozzarella taste when they’ve been marinating in Italian seasonings and how nice the colors of the broccoli, tomatoes, and olives look when they are served together. That’s why we call this salad tricolore (Italian for “three colors”)!
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.