When I spotted this appealing whole fish at Citarella, just about a pound, I thought that it would take well to roasting, and it did. I love to tackle a whole fish by myself because it is such pleasantly messy work. I made sure the fishmonger left the head on when it was gutted and scaled, because I wanted to relish the cheeks, as Irene Kuo’s husband taught me to do when we went out for a Chinese dinner to celebrate the publication of her book, The Key to Chinese Cooking. He carefully plucked out the cheeks with his chopsticks and offered them to me ceremoniously.
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.