Despite the fun and convenience of eating pho at a local noodle soup spot, nothing beats a homemade bowl. What inevitably makes the homemade version đac biet (special) is the care that goes into making the broth, the cornerstone of pho. One of the keys to a great broth is good leg bones, which are often sold at supermarkets as beef soup bones. Avoid neck bones; instead, look for soup bones made up of knuckle and leg bones that contain marrow. At Asian markets, beef leg bones are precut and bagged in the meat department. Vietnamese markets will sometimes have whole leg bones at the butcher counter, and you can specify how you want them cut. A butcher who divides large sections of beef carcasses into small retail cuts is likely to have good bones. For the most fragrant and flavorful broth, I recommend the bones of grass-fed or natural beef.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.