Salmon steaks are shaped sort of like a horseshoe and have the bone left in the center. They’re really thick and meaty and don’t stick like fillets, which means they’re perfect for the grill. Wild salmon is preferable to that raised in fish farms, as it tends to be healthier for you and taste better. Be sure to remove all the little pin bones with a pair of tweezers or have your fish guy do it. With the bounty of produce on the planet, I gotta say onions are probably my favorite vegetable. They can be transformed in so many different ways. This onion sauce is so velvety you’d swear there is butter in it. The trick is to cook the onions low and slow so they don’t brown or caramelize. This fennel hash is also killer with steak or eggs in the morning.
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.