Even though I call these “stuffed” tomatoes, don’t actually stuff the rice filling into the tomatoes. Fill them loosely or they will be dense and dry after baking. You can put the tops back on the tomatoes flat or prop them up at an angle. Rice cooked this way—with a little olive oil and bay leaves—is a good dish on its own. We used to feed it to children or adults when they were recovering from an upset stomach, but don’t limit it to that. In addition to stirring the fresh basil into the filling, shred as much as you like and scatter it over the tomatoes after you put them on a plate. Basil and tomato is a union made in heaven, and who am I to question heaven?
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.