"In your September 1997 issue, page 146, you answered a reader's inquiry about why pesto discolors," says Al Herron of Prescott, Arizona. "You offered a traditional solution, but I believe there is a better one: Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does. (For many years I used the olive-oil-on-top trick with limited success.) I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor."
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.