This versatile soup base is not really a broth, in the way my turkey broth is—that is, a clear liquid strained of all the ingredients that gave it flavor. In truth, the base starts cooking with several pounds of potatoes, carrots, and celery, and they stay in there. Yet, remarkably, it ends up light, clear, and clean-tasting, like a broth. To enjoy the clarity and consistency of the base, often I’ll add nothing more than rice, for texture and flavor. Onion and poached garlic make a flavorful yet light cream soup. On the other hand, I might fill the base with lots of textured ingredients, like mushrooms and barley, or lentils and ditalini pasta. And vegetables that break down during cooking and melt away, such as parsnip or winter squash and chestnut, utterly transform the texture.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.