Several years ago, my girlfriend Becky and I were traveling in the Alps and went through the Saint Bernard Pass from France to Italy, stopping in Valle d’Aosta. We laughed the whole time we were there, as we called it Valdosta, a South Georgia town near the Florida border better known more for pine, pulpwood, and turpentine than Roman ruins and fine cheeses. The first evening, Becky and I went out for dinner, wandering the ancient, winding cobblestone streets looking for a restaurant that seemed inviting. We found one. Thinking of the wooded forests nearby, I ordered rabbit. I should have been thinking of the crystal clear streams of melted snow. Becky ordered trout. They brought it to the table whole, on the bone. The waiter then proceeded to fillet it at the table. When done, he asked if she would like it drizzled with olive oil. It was a revelation. Trout is a very user-friendly fish to grill. Not only does its tough, leathery skin help keep the fish from falling apart, but it also insulates the flesh from the direct heat of the grill. This is the time to break out your best extra-virgin olive oil. The smoky, herb-infused fish just needs a little kiss of liquid gold.
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.