The highest form of “cream of” soup starts out with cooked, pureed vegetables and pure, fresh cream. The second-best incarnation of that same soup winds up being pastier, with cornstarch as a thickener and the fresh cream replaced with cheaper fats, like vegetable oils. There’s one more way to make cream soup, though—a way in which you get the freshest, purest, least diluted taste of the vegetables. There’s no cream in this recipe—and no cornstarch, either. You still get a great creamy texture by using a lot of mushrooms and chicken broth. The key is to not let the mushroom liquor (the juice expressed by the mushrooms as they cook) evaporate, and to use a good blender to create a luxurious puree.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.