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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.