Most of the time spent making soups like this one and the preceding Asian-Style Cucumber Soup goes to chilling: refrigerate the cucumbers as their moisture is drawn out; refrigerate the stock, yogurt, or sour cream that is their base; and, if time allows, refrigerate the soup itself so you can serve it not cool but really cold. And remember, the lively flavor of these derives largely from a load of herbs—vary them to your heart’s content, but don’t leave them out.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.