GINA You can’t celebrate the Fourth without watermelon. In Memphis, you’ll see trucks on the side of the road selling the ripest, juiciest, and sweetest watermelons in the country. And if you watch our show, y’all already know I loves me some watermelon. I can eat it every day in the summertime: it is so refreshing—but, more important, it’s a natural sweet, and you know we women are always trying to watch our figures. (I have watched mine walk right out the door and look back at me and say, “Bye, girl!” as it left.) I mention this so you know I do try to keep a lookout for those things that are just plain good for me. . . . So you take my favorite fruit and add in some fresh limeade (summertime in a glass), vodka, and mint simple syrup (OMG), and, baby, you can cross your legs and let ’em swing, because that’s a wrap!
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.