You can make a cup or a gallon of delicious soup by cooking rice in the soup base: multiply or divide this formula as needed. If you like the lighter consistency, use 1/4 cup of uncooked rice per quart of base; for a denser soup, use 1/3 cup. Don’t start cooking the rice more than 15 minutes before serving, though, since the grains continue to expand and absorb broth even off the heat. Serve immediately after the rice is cooked.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.