A brine is a great way to ensure a moist and juicy chicken—or any other type of meat. Brines are simply liquid marinades with a high salt content. All meat contains salt, and when it is submerged in a liquid with a higher salt content, the liquid is absorbed into the meat through a process called osmosis. The meat retains the moisture, helping to yield juicy results on the grill. The following sweet brine recipe works well on skinless chicken breasts. The liquid brine not only prevents the chicken from drying out but provides extra flavor. When the meat is combined with the tangy white sauce, it makes a fantastic addition to salads and quesadillas, and it tastes great on its own as an entrée.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.