There’s something about a chicken and broccoli stir-fry that screams “Chinese take-out! “ But given that this is a healthier and tastier recipe than your standard MSG-fest, let’s call it “Chinese take-in.” The slightly higher fat content in dark meat makes for a flavorful, moist dish, so people with throat or mouth issues may find it a lot easier to chew and swallow. (That said, you can substitute an equivalent amount of breast meat if you like.) The sauce is thickened with kudzu root, a phenomenal anticancer plant, which is a lot more desirable than the cornstarch of questionable quality found in most carry-out fare. Plus, the blend of tamari, lime juice, ginger, and maple syrup in the sauce is so delicious that you’ll be able to take that Chinese restaurant off the speed dial.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.