It doesn’t make a lot of sense to make just enough soup for one serving, especially when the soup is based on long-cooking beans. But that doesn’t mean solo cooks have to go without their soup fix. This base uses two of my favorite ingredients, black beans and ancho chiles, to provide the backdrop for Black Bean Tortilla Soup with Shrimp (on page 53) and Black Bean Soup with Seared Scallops and Green Salsa (page 54). But that’s not your only option. Once the base is made, you could also add shrimp, chicken, corn, potatoes, crushed tortilla chips, leftover rice, and/or other salsas, in whatever combination calls out to you.
A generous glug of stout gives this snackable loaf a malty depth.
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.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.