All hail to the Queen! If you’re a fan of our Traditional King Ranch Casserole (page 41), you will love this lighter version, which delivers on taste but not on fat. We cut out the creamy soups to home in on the flavors from the green chiles and Rotel tomatoes. That’s not to say that this dish is super-spicy; it has a kick, but is overall very fresh. The cornstarch and broth mixture is called a slurry, and is used to thicken soups, stews, and sauces. Here are a few tips for making a slurry: Never add cornstarch directly to a hot liquid or it will lump; slurries should be 1 part cornstarch to 2 parts liquid, and, when stirred, should have the consistency of heavy cream; if you don’t have cornstarch, you can substitute flour—just use twice as much.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.