Acquire great cooking skills and create delicious appetizers
Always looking for a way to add a bit of spice to weeknight dinners, this recipe does just that, while including plenty of protein and staying vegetarian-friendly. It’s a win-win-win! Stuffed with creamy green chili white beans and topped with melty cheese, these simple but …
Creamy Coconut-Lime Chickpea Skillet is a vibrant, flavor-packed dish that comes together in one pan. Tender chickpeas simmer in a rich coconut sauce brightened with fresh lime, creating a balance of creamy and zesty that feels both comforting and refreshing perfect for an easy, satisfying …
Gnocchi-Leek Soup With Greens is a cozy, comforting bowl that’s both hearty and fresh. Pillowy gnocchi simmer with tender leeks and vibrant greens in a flavorful broth, creating a satisfying soup that’s perfect for chilly days or a simple, nourishing meal.
⅓ cup vegetable oil
2 large leeks, white and pale green parts only, thinly sliced, divided
Kosher salt
1 lemon, halved, seeds removed
2 Tbsp. unsalted butter
1 Parmesan rind (optional), plus shaved Parmesan for serving
6 cups low-sodium vegetable broth
Freshly ground pepper
1 1.1-lb. package shelf-stable or refrigerated gnocchi
2 (packed) cups torn Tuscan kale leaves
Torn dill sprigs (for serving)
Heat ⅓ cup vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one fourth of 2 large leeks, white and pale green parts only, thinly sliced, stirring occasionally, until deep golden brown and crisp, 6–8 minutes. Drain through a fine-mesh sieve set over a small bowl; immediately season with kosher salt and toss to combine. Set crispy leeks aside. Reserve pot.
Heat 1 Tbsp. leek oil in reserved pot over medium-high (reserve remaining oil for using in salad dressings, sauces, or roasting vegetables). Cook 1 lemon, halved, seeds removed, cut side down, until deeply browned, 2–3 minutes. Transfer to a plate.
Reduce heat to medium; melt 2 Tbsp. unsalted butter in pot. Add remaining leeks, season with salt, and cook, stirring occasionally, until softened but without having taken on much color, about 5 minutes.
Return lemon to pot and add 1 Parmesan rind (if using), 6 cups low-sodium vegetable broth, and a few grinds of freshly ground pepper; season with salt. Increase heat to high and bring broth to a boil. Reduce heat to medium; simmer until reduced slightly and broth smells lemony, about 15 minutes.
Using tongs, fish out lemon halves, squeezing gently to add some juice to pot, and discard. Remove Parmesan rind and discard. Add one 1.1-lb. package shelf-stable or refrigerated gnocchi to pot and simmer until cooked through, about 5 minutes. Remove from heat, add 2 (packed) cups torn Tuscan kale leaves, and stir until just wilted.
Ladle soup into bowls and top with torn dill sprigs, shaved Parmesan, and reserved crispy leeks; season with more pepper.
Shelf-stable gnocchi makes this play on potato-leek soup a total breeze to bring together. Parmesan rind and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base.
Always save your rinds in the freezer for broth!
The leeks show up in two places: cooked down until they nearly melt into the soup itself and frizzled until crispy as a dynamic finishing touch alongside fresh dill and shaved parmesan.
Today, let’s delve into the world of Persian cuisine with a beloved traditional dish: Loobia Polo – Persian Rice with Green Beans and Ground Meat (لوبیا پلو). This savory and flavorful dish combines fragrant spices, juicy ground meat, aromatic tomatoes, and crunchy green beans into …
Brown Butter Fettuccine Alfredo is a rich, comforting twist on a classic pasta favorite. Nutty browned butter blends with a creamy, velvety sauce to coat every strand of fettuccine, creating a simple yet indulgent dish that’s perfect for cozy dinners or an easy restaurant style …
This cabbage chicken soup is light, healthy, and actually filling. Low calorie, high in protein, and full of flavor, it’s perfect for weight loss.
Prep Time:15minutes mins
Cook Time:35minutes mins
Servings:6 servings
Don’t move the chicken too much at the start. Let it sit so it actually browns. That color at the bottom of the pot = flavor for the broth.
Add the garlic last so it doesn’t burn. You just want it fragrant, not browned, or it can turn bitter.
You’ll know it’s ready when the chicken pulls apart easily and the pumpkin starts to soften into the broth slightly. That’s what gives it more body without adding anything extra.
Chicken with olives is often a simple midweek dish, made with tomato paste and the most basic pitted olives, but this version, while still simple to make, is a delicious step up. In place of tomatoes, citrus provides the brightness fresh and preserved lemons, dried …
Creamy Shrimp Risotto with Mascarpone is a luxurious, comforting dish that feels elegant yet approachable. Tender shrimp mingle with perfectly cooked risotto, enriched with creamy mascarpone for a silky, rich finish an indulgent meal that’s perfect for special dinners or anytime a touch of sophistication …
Chicken Paprikash is a comforting, classic Hungarian dish that’s rich, flavorful, and perfect for cozy dinners. Tender chicken simmers in a creamy, paprika-spiced sauce, creating a meal that’s hearty, satisfying, and full of warmth best served with noodles or dumplings to soak up every bit of the delicious sauce.
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
1 tsp. freshly ground pepper, plus more
3 lb. skin-on, bone-in chicken thighs and/or drumsticks (about 9 pieces), patted dry
1 Tbsp. vegetable oil
2 Tbsp. unsalted butter
2 large onions, thinly sliced
6 garlic cloves, finely grated
¼ cup Hungarian sweet paprika
1 Tbsp. all-purpose flour
½ tsp. cayenne pepper
2 cups low-sodium chicken broth
¼ cup sour cream
Parsley leaves with tender stems (for serving)
Buttered cooked egg noodles (for serving; optional)
Sprinkle 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper all over 3 lb. skin-on, bone-in chicken thighs and/or drumsticks (about 9 pieces), patted dry. Heat 1 Tbsp. vegetable oil in a medium Dutch oven or large high-sided skillet with a lid over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer, until golden brown, 5–7 minutes. Turn and cook on other side until golden brown, 5–7 minutes (chicken won’t be cooked all the way through at this point). Transfer to a large plate or baking sheet. Carefully pour off all but 1 Tbsp. fat from pot.
Add 2 Tbsp. unsalted butter to pot and heat over medium-high until melted. Add 2 large onions, thinly sliced, and 6 garlic cloves, finely grated; cook, stirring often with a heatproof rubber spatula, until onions are softened and garlic is fragrant, 6–8 minutes. Add ¼ cup Hungarian sweet paprika, 1 Tbsp. all-purpose flour, and ½ tsp. cayenne pepper and cook, stirring constantly, until a thin film starts forming on bottom of pot, about 2 minutes. Gradually pour in 2 cups low-sodium chicken broth, stirring constantly. Bring to a simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
Nestle chicken into sauce (they should be almost completely submerged) and cover pot. Reduce heat to low and cook 1 hour. Uncover pot and skim off excess fat; discard. Re-cover and continue to cook until chicken is tender and meat is falling off the bone, 30–35 minutes more. Transfer chicken to a platter.
Increase heat to medium-high and bring sauce to a simmer. Cook, stirring occasionally, until thickened to the consistency of heavy cream, 6–8 minutes. Remove from heat and stir in ¼ cup sour cream. Taste sauce and season with more salt and pepper if needed. Spoon sauce over chicken, top with parsley leaves with tender stems, and serve with buttered cooked egg noodles if desired.
This chicken paprikash gets better with time, so feel free to make it ahead, store in the fridge for up to three days, and gently reheat on the stove.
Sayur Lodeh is a comforting Southeast Asian vegetable stew known for its rich coconut broth and fragrant spices. Filled with tender vegetables and simmered until flavorful, it’s a wholesome, satisfying dish that’s perfect served with steamed rice for a simple yet deeply nourishing meal. Ingredients …