The same principle I use to bring out the cauliflower’s sweetness in this sauce—cooking raw cauliflower in olive oil—works well if you’d like to make cauliflower as a side dish. In that case, cut the cauliflower into individual florets rather than small pieces. You might want to use a little fresh oregano here, but parsley fits right in. Finishing this dish, like the Linguine with White Clam and Broccoli Sauce on page 122, is a bit of a balancing act. Bread crumbs will continue to thicken the sauce as it simmers, so be careful—it’s easy to end up with a sauce that’s too thick. On the other hand, if you don’t add enough bread crumbs, the sauce will be too watery. If either of these is the case, remember, you’re in control. Simply add a little hot stock or pasta-cooking water if the sauce is too thick. If it’s not thick enough, add bread crumbs—a little at a time, because it takes a few seconds for them to do their thing.
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.