Ancho chiles have an earthy, rich, raisiny flavor that adds depth to the sauce for these short ribs. The chiles are not particularly spicy, so the dish still works well with red wine. In fact, we serve a variation of this recipe in our Wine and Food Pairing Experience for winery visitors, pulling the short-rib meat from the bones and serving it on mini hamburger buns with coleslaw. For a dinner entrée, we serve the braised short ribs on the bone, as described here, with mashed potatoes or noodles.
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.