On the second season of Pitmasters, I wasn’t a competitor; I was a judge. What can I say—that’s what happens when no one can beat you. Anyway, the judging panel consisted of football star Warren Sapp, chef Art Smith, and yours truly. On one episode, we held a competition for the best homemade potato salad. I pride myself on my potato salad. I said to the contestants, “You got to have mayonnaise to have a good potato salad.” I don’t care what else you put in it—it’s got to be a little bit creamy.
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.