This classic Russian soup is rich and full of complex flavors. While there are probably as many versions as there are families, the key ingredient is always sauerkraut. (It’s best served with a whole head of soured cabbage, but you’re going to have trouble finding that; just stick with good sauerkraut, sold in bulk or in plastic packages, which contains nothing but cabbage and salt.) This is one of those soups that pretty much requires good stock, and it’s nice to make it especially for this dish, because the beef is a good addition. If you don’t have time (or you’re a vegetarian), use premade stock or make a quick vegetable stock with the bay leaf, parsley, carrots, onions, and celery.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.