The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.
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The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.
A Vietnamese classic that comes together in minutes and bears that classic juxtaposition of Vietnamese tastes and textures and temperatures.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.
This exceptionally rich chicken soup comes together faster than you think. Nutritious and comforting and satisfying, it brings more sustenance than most soups.
Tacos-meet-pork belly. An explosion of sweet, spicy, salty flavors from pork that’s slowly roasted and then fried. Chef Robyn Almodovar likes to call these tacos “a party in your mouth.” What she said.
Seriously delicious. And guess what else? This pasta with avocado sauce is also pretty darn healthy. Good-for-you comfort food that we actually want to eat? Definitely one of our favorite things.
Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
All the comfort of creamy mushroom soup but with grilled and toasty, this vegan sammie is the answer to all your meal-deciding questions. And raises others. Like how many can I eat before I need a nap?
A pressure cooker riff on the ubiquitous canned cream of mushroom soup beloved by home cooks everywhere. A classic for a reason, this soup is divine on its own or added to your favorite casserole.