This improvement on the American Chinese restaurant classic has one thing in common with egg-drop soup: when properly made, the egg looks like delicate flowers. While many versions of this soup are thickened with cornstarch, I think the egg thickens the broth sufficiently. Like the Chicken and Watercress Soup on page 140, this has an Italian relative; see the variation. Any of these soups can be made more substantial by adding some shredded leftover chicken—or diced raw chicken, added while the stock is heating; don’t add the egg until the chicken is just about cooked.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?