All hail to the Queen! If you’re a fan of our Traditional King Ranch Casserole (page 41), you will love this lighter version, which delivers on taste but not on fat. We cut out the creamy soups to home in on the flavors from the green chiles and Rotel tomatoes. That’s not to say that this dish is super-spicy; it has a kick, but is overall very fresh. The cornstarch and broth mixture is called a slurry, and is used to thicken soups, stews, and sauces. Here are a few tips for making a slurry: Never add cornstarch directly to a hot liquid or it will lump; slurries should be 1 part cornstarch to 2 parts liquid, and, when stirred, should have the consistency of heavy cream; if you don’t have cornstarch, you can substitute flour—just use twice as much.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.