Fresh asian-style noodles are everywhere these days—even supermarkets—and they’re ideal for soups, because you can cook them right in the broth. It takes only a few minutes, and, unlike dried noodles, they won’t make the broth too starchy. Do not overcook the noodles; if you use thin ones, they’ll be ready almost immediately after you add them to the simmering stock. Start with canned chicken stock if you must, but don’t skip the step of simmering it briefly with the garlic and ginger, which will give it a decidedly Asian flavor.
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.