This soup uses a very simple technique that is time-consuming, to be sure, but requires very little attention and rewards you with loads of rich flavor. Consider this a Sunday afternoon on the back of the stove kind of dish. Although I use carrots, celery, celery root, and one of my favorite underutilized vegetables here—parsnips—you can use any variety of root vegetables that you have on hand or that look good at the market. Just be sure to use at least a few different kinds to lend real depth of flavor to the soup. I add the vegetables toward the end of cooking to keep the flavors bright and save them from turning to mush. Any leftovers will make Monday night dinner a snap, and the soup even improves if made in advance. Be sure to cool it properly in the fridge and taste for seasoning the next day. You may want to thin it with a little additional water if it’s too thick upon reheating.
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.