Here’s a great example of what I call culinary architecture, which entails building on a great foundation. In this case, I’m playing off what Middle Easterners call tabouli, a wonderful salad with a fantastic fresh taste that’s incredibly easy to make (and impossible to mess up). The base of any tabouli is a grain, lemon juice, parsley, and mint. That’s our building block. Then we add the ornamentation, which always emphasizes both form and function. The beans create a complete protein, the pleasing crunch (and a whole bunch of antioxidants) comes from pepper, while olives add a little healthy salt. Like any powerful piece of architecture, it’s the combination of simplicity and tasteful elegance that makes this salad so enjoyable and memorable.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.