The thinner the slice of meat, the more tender the pot roast will be. Ask your butcher to slice it less than two inches thick. Also, go for a better-quality meat for a more tender result, but be aware that it is easy to end up with tough meat if it’s left in the oven too long. For rarer meat, cut the vegetables into smaller cubes (1/2 to 1 inch) and remove the pot from the oven at the first whiff of the robust aroma of a fully cooked meal. To speed up your prep time, use frozen green beans and peeled baby carrots. I never peel my potatoes because so much nutrition is in the skin. Just be sure to scrub them well and dig out the eyes. I also think wild mushrooms add a wonderful depth to the meat. Try morels, chanterelles, or shiitakes. My aunt swears by kosher salt and freshly cracked black pepper with beef. Consider both, but remember that kosher salt is more intense, so you may want to use less than you normally do.
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.