Chances are if you’ve ever eaten at a Korean restaurant, you’ve already had a variation of this specialty served to you as one of the banchan, or small dishes that accompany your meal. Traditionally, the tofu is lightly fried, but gentle simmering preserves the soft tofu’s smooth delicacy. Using firm tofu won’t yield the same texture, but the slices will maintain their shape a bit better. Considering how easy this dish is to prepare, it’s amazing that such complex tastes abound. Serve with a hot bowl of rice for a simple meal.
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.