This may seem like an unorthodox flavor profile, but roast chicken brine is delicious. Just as chicken stock is used as the base for myriad soups, this roast chicken brine pairs well with a variety of vegetables and fish. Unsurprisingly, it is also amazing with chicken and turkey. We are lucky enough to be able to buy inexpensive chicken backs at our local Whole Foods. If you can’t get backs or if wings are too expensive, chicken legs or thighs are sometimes an economical substitute. Even if you prefer to eat white meat, using dark meat for the brine will give you the most flavor.
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.