I love the refreshing flavor and heat of fresh ginger and this soup shows it off beautifully, especially if you use the full three tablespoons of ginger listed below. It even causes a pleasant burn in the back of your throat. If you prefer a little less assertiveness, use just two tablespoons. Either way, keep in mind that ginger becomes more pronounced over time, so although the soup stores very well, the ginger’s bite will become stronger. Many recipes for carrot and other pureed vegetable soups call for toppings of one kind or another, but I really prefer to let the natural flavors of the soup and veggies shine through, so I skip them. You can always top with a scattering of whatever fresh herb is in the soup, though, which is very pretty and highlights the flavors already in the soup. Be sure to cook the carrots until they are very tender so that they’ll puree to a silky smooth soup.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.