This dish takes a little planning ahead but is well worth it. Don’t be scared—it’s a show-off dish. You may, however, have to shop around for some of the makings. A trip to your local Asian market or a surf on the Internet should do it. Start by marinating the duck the night before you plan to serve it. A smoker isn’t required, but you will need a wok with a domed lid and wire rack insert (sorry, an electric wok won’t work). Serve with steamed Asian greens like bok choy or Chinese broccoli. Round out the meal with Perfect Steamed Jasmine Rice (page 240).
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.