It doesn’t make a lot of sense to make just enough soup for one serving, especially when the soup is based on long-cooking beans. But that doesn’t mean solo cooks have to go without their soup fix. This base uses two of my favorite ingredients, black beans and ancho chiles, to provide the backdrop for Black Bean Tortilla Soup with Shrimp (on page 53) and Black Bean Soup with Seared Scallops and Green Salsa (page 54). But that’s not your only option. Once the base is made, you could also add shrimp, chicken, corn, potatoes, crushed tortilla chips, leftover rice, and/or other salsas, in whatever combination calls out to you.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.