Until the bagel made its way across the San Diego County border from the East Coast and nudged its way into our bread box in the early 1980s, my mother’s breakfast staple was a toasted slice of cinnamon-swirl bread, which she nibbled while sipping her morning coffee and skimming Dave Barry’s latest effort. It was the only personal time we allowed her, however begrudgingly, and the scene is indelibly etched in my mind. In tribute to Mom, I came up with the apple-cinnamon toastie, now and forever a must-have on the bakery menu. Because it has a great crumb and is not too sweet, it’s perfect for toasting and slathering with your favorite spread. Martha Stewart (yes, that one) liked it so much she asked me to teach her to make it. On her show!
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.