I know that “boiled” anything is not a popular concept these days (one reason I call this “poached”), but don’t disdain or neglect this elemental dish. It is still one of the easiest and most satisfying one-pot meals we can give our families. It’s also faster to make than ever: the big birds I buy—plump, meaty, and best when organically raised—are thoroughly cooked, tender, and moist after barely 45 minutes in the broth. When you really want to make it festive, substitute a capon for the chicken. And with markets that offer an unprecedented array of produce and herbs in all seasons, we can surround the chicken with a greater variety of vegetables than our great-great-grandmothers ever had at one time. In this recipe, I’ve loaded the pot with seven hearty and aromatic vegetables (almost 5 pounds’ worth), but you can certainly choose others or vary the amounts. Just cut enough vegetables overall to give everyone a bountiful serving, drizzling the meat and vegetables with some extra-virgin olive oil and a few grains of sea salt to make it complete. But I also hope you’ll top each portion, as I do, with a dollop of salsa verde, a traditional condiment for boiled foods. The bright, acidic flavor and fresh, uncooked texture of the finely chopped salsa are a perfect counterpoint to the poached meat and vegetables—it makes a meal of boiled chicken exciting as well as comforting.
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.