A near no-brainer, as long as you have Tomato-Chipotle Salsa on hand. Even if you don’t, not a lot of trouble, and one of the best grilled chicken recipes I know. See the variations for an even faster way to make this and one that works as an appetizer. Don’t serve this, however, to people who do not like hot food. There is no taming chipotles, though most people find them delicious. You need rice here; Arroz a la Mexicana (page 517) would be ideal. Some slices of (cooling) avocado would be welcome as well.
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.