A substantial soup (if you use chicken stock instead of water, it will be even more so) and a perfect winter lunch or a solid dinner when teamed with a light grilled dish, like Grilled Swordfish Rémoulade (page 256) or “Grilled” Mackerel with Garlic and Rosemary (page 266). Remember, though, that chickpeas can take a long time to cook, so if you have any inkling you’re going to make this soup, cook the chickpeas in advance. (Canned chickpeas are also good, or you can use lentils for speed; see the variation.) This soup can be refrigerated for a few days and reheated before serving, but it’s best to add the pasta at the last minute.
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.