The almost lemony, tart taste of sorrel is very pleasing with the sweet stewed onions. Even a small amount of sorrel will transform the character of what would otherwise be a more predictable onion pie. Though expensive to buy, sorrel is easy to grow. Plants can be bought in nurseries, put in the ground and harvested leaf-by-leaf for several years. It would be worth having a few plants to be able to make this tart in a regular basis.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.