Tortilla Española is an indispensable dish: It makes a great breakfast, goes well in a sandwich, and makes a hearty hors d’oeuvre when cut into small squares. The only challenge is removing the tortilla from the pan intact, but you can cheat by waiting until it’s cold. Embellish the tortilla with Stinging Nettle Pesto (page 115), Cilantro-Jalapeño Sauce (page 184), or plain ketchup. For a light meal, serve the tortilla alongside the Puntarelles with Anchovy Dressing (page 156) and fresh bread.
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.