Broccoli is used here to demonstrate the basic method for making a velouté-based soup; cauliflower can be easily substituted for the broccoli, resulting in a soup that is creamy in color and texture. Or use asparagus: Cut off the tips and blanch to use as a garnish, then trim the tough ends of the stalks before cutting into 1-inch pieces. Proceed with the recipe as written, cooking the stalks for 5 to 8 minutes. For any of these, simply replace the stock with an equal amount of whole milk to make a béchamel-based soup.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.