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A 40-minute miso ramen with a savoury broth, jammy eggs, and whatever vegetables you have in the fridge.
Real ramen broth simmers for hours. This version gets 90% of the way there in 40 minutes by using miso and a splash of soy for depth.
Cook the noodles separately and add them at the end — that is what keeps the broth from turning cloudy and starchy.
A silky tomato soup made from pantry cans and finished with cream and fresh basil — 35 minutes, one pot.
A fragrant chickpea and apricot stew with cumin, cinnamon, and coriander — 50 minutes, one pot.
Rice-paper rolls stuffed with shrimp, herbs, and crunchy vegetables, with a peanut dipping sauce.
Four ingredients, one long rest, and a dough that puffs into a real Neapolitan crust in your home oven.
