Poaching sounds chef-toque complicated, but simmering meat in a liquid on the stovetop is pretty straightforward and keeps the kitchen cooler in hot weather. Better yet, poaching is especially good for keeping the usually dry chicken breast meat moist. We even add a smoky component to the poaching liquid for terrific smoked chicken salads and sandwiches. For chicken salad, aim for a balance of smoke, sweet, and savory. The smoke really takes to fresh and dried fruits like green apple, pineapple, mango or papaya, raisins, dried cherries, or cranberries. Parsley and green onion are always a good choice, and celery and good mayonnaise are a must.
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.