This side dish is as easy to put together as it is tasty; my mom made it for us at least once a week. It packs lots of nutrition and flavor into a single dish, it is a very successful way to get kids to eat broccoli, and it is great to eat with so many things. Try it with Tilapia with Citrus-Garlic Sauce (page 74), Lemon Fried Chicken (page 80), or Meat Loaf (page 115). Any amount of butter works here. I tend to use a lot, but feel free to use less.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.