Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
Recipes
26 recipes
A pot of matzo ball soup built on a from-scratch chicken broth rewards patience with deep flavor, airy dumplings and soft vegetables. Leeks, parsnip and a little lemon zest round out the bowl, making it suited to a holiday table or a soothing everyday meal.
A step-by-step guide to making chicken noodle soup from scratch, featuring a long-simmered stock and a quick, vegetable-packed finishing pot.
A comforting bowl of daikon broth paired with crispy shiitake-filled wontons and steamed sweet potatoes drizzled with a tangy scallion vinaigrette.
A Vietnamese-inspired beef noodle bowl built on a 24-hour bone broth and 72-hour sous-vide short ribs, finished with herbs, sprouts and classic table sauces.
This homemade beef bone broth builds deep flavor by roasting bones and aromatics before a long, mostly unattended simmer. It yields roughly 8 cups of rich, gelatinous broth that can be sipped on its own or used to give body to soups, braises, sauces and stir-fries.
A slow-marinated grilled chicken soup with smoky fire-roasted tomatoes, crispy fried tortilla strips, and a tangy tequila-lime crema for spooning over the top.
Pozole, the traditional Mexican hominy stew, comes in three colors: green, white, and red. While white pozole highlights a rich pork broth and red pozole is known for its chile-forward depth, green pozole stands out with a complex broth built from pumpkin seeds, cilantro, and tomatillos. This version swaps pork for shrimp, offering a lighter option that still delivers the nutty, bright, and gently spicy flavors of the original.
A layered ramen bowl built from a savory soy base, slow-simmered chicken dashi, and tender shoyu-glazed chicken thighs. The components can be prepared ahead and frozen, making it easy to assemble multiple servings.
Slow-simmered beef chili built on toasted dried chiles and finished with a tangy beer-cheddar sauce, cool sour cream, and crunchy crackers.
Skip the griddle and still enjoy the flavors of a smashburger—browned beef, onions, potato chunks standing in for fries, and a creamy broth mellowed with American and cream cheese. Shredded lettuce, chopped pickles, diced tomato and toasted sesame seeds finish each bowl, making this a hearty weeknight option for six.
A burger that borrows the flavors of French onion soup: a beef patty hiding melted Gruyère, topped with onion jam and sour pickles on a toasted potato roll.
A composed plate of golden fried salt cod fritters served alongside a sour-cream mustard dip, a blended orange-chile sauce, a sweet-savory pineapple chutney, and a lime-dressed zucchini and cherry tomato salad.
This air fryer recipe turns grated Spam and bagged shredded potatoes into a crispy, golden round, seasoned with chili crisp oil and mozzarella. Shaped like a pizza and cooked in the air fryer, it's a fun twist on ham and eggs, perfect for serving with fried eggs.
A single batch of buttermilk-brined turkey breast yields enough meat for this chowder, plus two other dishes later in the week: a turkey and poblano red eye stew and a Pilgrim casserole. Here, the turkey joins a rich, bacon-flecked corn chowder with a smoky chipotle note.
This meatless green chili relies on canned fire-roasted chiles for its sauce, avoiding the work of roasting and peeling fresh ones. It can be prepared up to three days in advance. The accompanying moist corn bread can also be made a day ahead—cool it completely, wrap it tightly in foil, and keep it at room temperature.
A home cook's faster take on groundnut soup: store-bought natural peanut butter stands in for roasted, water-ground peanuts, while smoked turkey wings build the broth. The recipe serves six and pairs with fufu, omo tuo or rice.
