There’s something about a chicken and broccoli stir-fry that screams “Chinese take-out! “ But given that this is a healthier and tastier recipe than your standard MSG-fest, let’s call it “Chinese take-in.” The slightly higher fat content in dark meat makes for a flavorful, moist dish, so people with throat or mouth issues may find it a lot easier to chew and swallow. (That said, you can substitute an equivalent amount of breast meat if you like.) The sauce is thickened with kudzu root, a phenomenal anticancer plant, which is a lot more desirable than the cornstarch of questionable quality found in most carry-out fare. Plus, the blend of tamari, lime juice, ginger, and maple syrup in the sauce is so delicious that you’ll be able to take that Chinese restaurant off the speed dial.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.