One of the great joys of my childhood was having my mother read to me from Heidi. Heidi drank goat’s milk from a bowl for breakfast and had soup for dinner. In the Swiss Alps, Heidi enjoyed a feast that has sustained and nurtured people the world over for many centuries: soups, sometimes featuring the simplest of ingredients (as simple as some oats or flour, a nip of onion, and some broth or milk). Soups like this one have been made and drunk in France’s mountainous regions for breakfast, lunch, and dinner. All you need are some really flavorful ingredients, a creative mind, and a loving heart. Note: Don’t buy hard, flavorless tomatoes in the dead of winter and expect this simple soup to taste good! Use the best, freshest tomatoes you can find, preferably from your own garden, picked at the peak of ripeness on a late summer’s day. This is not a winter soup.
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.