For oven salmon we use either an enamel-coated roasting pan or a foil-lined baking sheet. As much as we love cast iron for its searing qualities and overall old-school cooking coolness, fishy bacon and cornbread are never a big hit with the breakfast club. Any salmon leftovers are earmarked for Two-Timer Salmon Salad (recipe follows). It helps to cut whole salmon fillets into serving-size pieces before cooking. Pay attention to the thickness of the fish (the very thin ends take almost no time) and cook accordingly.
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.