Not only is homemade stock easy to make and economical, but it also tastes better than any you can buy. I always like to have a quart of fresh stock on hand—or in the freezer—because then I know I have the makings of many a meal, notably a soup of seasonal vegetables. A whole chicken makes the most flavorful stock; otherwise, the meatier the chicken parts you use, the better. Sometimes I cut off the breasts of a chicken to save for another meal, and make stock with the rest of the bird. Whenever you roast a chicken, freeze the carcass to save for making stock; add it along with the other chicken parts.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.