You can make arroz con pollo, the Caribbean specialty, fast or slow. For weeknights, go with the stripped-down variation. But when you have a little time—and you don’t need much—make the full-chicken stock for extra flavor, and saffron for best color and complexity. If you don’t have stock, don’t worry too much. Since the chicken and vegetables are cooking in the liquid, the dish will taste good even if you make it with water. A few slices of tomatoes would go well here, or any salad you like. You don’t need much to round out this meal.
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.