I love the refreshing flavor and heat of fresh ginger and this soup shows it off beautifully, especially if you use the full three tablespoons of ginger listed below. It even causes a pleasant burn in the back of your throat. If you prefer a little less assertiveness, use just two tablespoons. Either way, keep in mind that ginger becomes more pronounced over time, so although the soup stores very well, the ginger’s bite will become stronger. Many recipes for carrot and other pureed vegetable soups call for toppings of one kind or another, but I really prefer to let the natural flavors of the soup and veggies shine through, so I skip them. You can always top with a scattering of whatever fresh herb is in the soup, though, which is very pretty and highlights the flavors already in the soup. Be sure to cook the carrots until they are very tender so that they’ll puree to a silky smooth soup.
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.