Potatoes get a bad rap as being one big carbo load with little or no nutrition. That’s a shame, because it’s not true of all varieties, especially not purple Peruvian potatoes. Smashing, as the name suggests, uses muscle to get what you need, instead of lots of butter and milk like typical mashed potatoes. A hand mixer will do, but I prefer my mom’s old potato masher from 1953. As you pulverize all of those inner starches, you’ll produce a fluffy texture, a lot of flavor, and, with these potatoes, a gorgeous and unusual color.
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.