About ten years ago, my friend Donna told me she had made chicken with leeks—just leeks—for dinner the night before and she raved about it! I made my own version of Leek-y Chicken that night and I’ve been making it ever since. I included a version of this recipe in my first 30-Minute cookbook back in 1998, but I could not do a book on “Express” cooking without including Leek-y Chicken in some form. Here it is served on a bed of couscous.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.