This Thai soup, like most European soups, begins with chicken stock. You can use canned stock if you like, because the added ingredients here are so strong that all you really need from the base is a bit of body. (Good homemade stock has better body than canned stock, of course; use it if you have it.) You can find all of these ingredients at almost any supermarket, and if you don’t have luck at yours, try an Asian market, where they are as common as carrots, celery, and onions. (And if you do go to an Asian market, pick up some rice or bean thread noodles, which require almost no cooking time and turn this dish into a meal.) You don’t need oyster mushrooms, by the way—fresh shiitakes or even white button mushrooms are just as good. All you really need to know is that lemongrass must be trimmed of its outer layers before being minced and nam pla (fish sauce) keeps forever in your pantry (and tastes much better than it smells).
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.