Cooked vegetables are not highly considered in Iraq, where they usually only find a place in a pot with meat, but turnips are treated with special respect. One way of dealing with young turnips is to peel and boil them in salted water, then press them under a weight to squeeze out some of the water, and serve them with a dusting of sugar. A special flavor is obtained when a little date syrup, called dibbis (see page 43), is stirred into the cooking water. Lately, I have tried sautéing sliced turnips with fresh dates and found it very pleasant to serve as a side dish with meat or chicken. You may use a moist variety of California dried dates.
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.