Todd and I both love stuffed shells, so I’m always thinking of fun new fillings to try. This one is a real home run. The first time I made it I used leftover dark meat from our Thanksgiving turkey and chopped it fine, but we liked it so much that I’ve adapted the recipe for ground raw turkey. Now we can have it any night of the year! We like it with the slightly spicy arrabbiata sauce, because turkey can be a bit on the bland side (especially if you can only get ground white-meat turkey), but if you want to use your favorite jarred marinara sauce instead, it’s still a great dish.
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.