MAKING CHICKEN STOCK is one of the easiest things in the world; toss the ingredients in a pot and let it simmer while you do something else. After trying dozens of recipes, I settled on this one, which makes a pot of stock and a poached chicken for dinner or lunch the next day. Crunchy Chicken and Rice Salad (page 53), The Big Omelet (page 210), Chicken Salad with Corn and Cilantro (page 51), and Chicken-Avocado Salad (page 49) are delicious ways to enjoy the poached chicken. Browning the vegetables increases the flavor of the stock and lends a nice golden color. Adding wine enriches the flavor while deglazing the pan.
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.