Crumbs can function as a binder (Macaroons, page 76), as a toasted topping (Double-Chocolate Crumb Cake, page 110; Blueberry Crumb Cake, page 113), or as a bite-size vehicle for a delicious frosting or sauce (Volcanoes, page 74). The chocolate cupcake contains more oil than its vanilla counterpart, so in the crumb phase you should add less. If you like it on the sweet side, add an additional tablespoon agave nectar, but avoid going beyond that—as is, this recipe packs a massive punch.
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.