Convert this recipe to vegetarian by replacing the chicken with cubes of extra-firm tofu or a 15-ounce can of drained lentils or other beans. Try substituting sweet potatoes for the rice and include eggplant cubes for a truly Indian flair. Notice this recipe does not use water to hydrate the rice because the coconut milk in the curry sauce is enough liquid. I find very little difference between regular and light coconut milk in Glorious One-Pot Meals, so use whichever you prefer. You can find red curry paste in the Asian section of your supermarket along with fish sauce and coconut milk.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.