A little saying around my kitchen is “If it’s white, it’s just not right.” Many white products, espcially white sugar and white flour, have been processed to the point where they’ve been stripped of both color and nutrients. Nutritionists say these foods contain empty calories, meaning calories without meaningful amounts of vitamins, minerals, and other micronutrients. Empty calories aren’t a good idea for anyone, and they’re a definite no-no for people already dealing with diminished appetites. These muffins aren’t the monsters so often seen in bakeries—they’re smaller and healthier, but no less flavorful. The basic recipe, which is delicious on its own, is built on a foundation of spelt flour, agave nectar, and almonds, which are packed with nutrients. I’ve also provided a couple of variations below, for chocolate orange muffins and ginger lemon muffins; all three versions have one thing in common: They’re little bites of powerful joy!
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.