If you think this sounds something like a reconstructed salade Niçoise on bread, well, you’d be right, but the truth is, I got the idea in Italy, not France. On my first trip there, in Venice, I quickly became addicted to eating while standing up at one of the city’s many bars. Besides melanzana (eggplant) pizza, my favorite dish was a sandwich that seemed the ultimate in decadence, because it consisted of potato salad on one side and tuna salad on the other. When I started making it for myself, it seemed only natural to combine both salads into one, and then to throw a hard-cooked egg in there (who doesn’t like egg salad, after all?), along with a couple of olives for briny tartness.
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.