This is different from most garlic soups, not only for the addition of plenty of cilantro (parsley is more common, yet this is traditional, too) but also because the garlic-cilantro mixture is uncooked except by the heat of the broth poured over it, so it remains quite strong. If you have good beef or chicken stock, use it both to poach the eggs and as the base of the soup. And if you have an extra 5 minutes, don’t toast the bread in a toaster but brown it lightly in a skillet on both sides in olive oil—there’s nothing more delicious.
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.