I use red peppers a lot, but they are grown so large these days that more often than not, I find myself with a quarter or a half that needs to be used up. The solution is to roast them and store them in olive oil. In fact, I’ve become so fond of my roasted peppers that I’ll sometimes make up a batch on the weekend to see me through the days ahead. If you have gas burners, use this top-of-the-stove method rather than doing them in the oven (if you don’t have gas burners, see page 143 for roasting). Because they become thoroughly charred all over, they develop a wonderful smoky 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.