Fresh asian-style noodles are everywhere these days—even supermarkets—and they’re ideal for soups, because you can cook them right in the broth. It takes only a few minutes, and, unlike dried noodles, they won’t make the broth too starchy. Do not overcook the noodles; if you use thin ones, they’ll be ready almost immediately after you add them to the simmering stock. Start with canned chicken stock if you must, but don’t skip the step of simmering it briefly with the garlic and ginger, which will give it a decidedly Asian flavor.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.