This takes a little time and a little care; the chicken must be browned fully before you add the vegetables, since the liquid they exude will stop the browning process. If you like, you can strain this stock and reduce it over high heat to a cup or two of shiny glaze, enough to make a flavorful sauce for meat, chicken, fish, or vegetables (store the sauce as you would the stock itself). To make this even richer and darker, substitute beef or veal (using the same cuts you’d use for beef stock, page 160) for some or all of the chicken.
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.
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.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.