![]() ![]() ![]() Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables common additions are pasta, noodles, dumplings, or grains such as rice and barley. ![]() Food Stylist: Simon Andrews.Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. Christopher Testani for The New York Times. Again, nutritional yeast adds a distinctly cheesy flavor that seals the deal. Here’s another recipe for the dairy-free: Jocelyn Ramirez’s creamy (and creamless) sauce includes potatoes and carrots for starchiness and sweetness, and charred chiles for lots of smoke and spice. Leave it to Ali Slagle, a weeknight dinner wizard, to create a mash-up that makes you say, “French onion soup and macaroni and cheese really do belong together!” The little Gruyère toasts on top really bring it home. Food Stylist: Simon Andrews.Īlexa Weibel’s vegan version is as spot on as a dairy-free macaroni and cheese can get, thanks to three sources of creaminess: blended raw cashews, nut milk and umami-rich nutritional yeast. Lesley Enston’s version of this Trini holiday staple yields excellent leftovers, so don’t cook this recipe only for big functions - make it for yourself and enjoy it over a few days. There’s so much comfort to be found in this firm, crispy-topped casserole, heavily flavored with savory spices and Scotch bonnet pepper. Commenters have called it “fabulous,” “truly delicious” and “superb,” and they’re all correct. Luxury! Sam Sifton took Julia Moskin’s classic creamy macaroni and cheese recipe, above, and made it extra special with tender pieces of lobster meat. Julia Moskin’s recipe is one of the most loved New York Times Cooking recipes of all time, with more than 12,400 five-star ratings (at the time of writing) and well over a thousand glowing comments. The addition of cream cheese, sliced pimentos, jalapeños and paprika to an otherwise straightforward take is exactly as terrific as it sounds. Prop Stylist: Maeve Sheridan.įor anyone who’s ever fallen in love with pimento cheese, this new recipe from Vallery Lomas is a no-brainer. But “during tough times,” she suggests, “a box of instant mac and cheese and a can of Spam will also yield delicious results.” Kelly Marshall for The New York Times. The base is simple, using a flour and milk slurry for thickness instead of a roux. Trust Von Diaz, whose version of macaroni and cheese merges her upbringing in both Puerto Rico and the South. Know what you can add to any dish to make it even better? Fried cubes of Spam. Credit.Christopher Simpson for The New York Times. The base of milk and eggs lends the pasta an extra-rich, custardy texture, particularly in the molten center (arguably the best part). Food Stylist: Rebecca Jurkevich.įor many Southerners, this recipe from Millie Peartree, adapted by Kiera Wright-Ruiz, is as classic as it gets. Credit.Johnny Miller for The New York Times. After testing a number of techniques and ratios, he finally came up with his nostalgic, creamy, Velveeta-y take. Stouffer’s macaroni and cheese is, in Eric Kim’s opinion, the most exemplary version of the dish. The picks below include some of the greatest interpretations, both classic and clever. Christopher Testani for Ĭlick here to view original web page at All macaroni and cheese is good macaroni and cheese, but these recipes from New York Times Cooking are especially fine - and wide-ranging, whether saucy or creamy, tender or crispy, meat-studded or dairy-free. Click here to view original web page at All macaroni and cheese is good macaroni and cheese, but these recipes from New York Times Cooking are especially fine - and wide-ranging, whether saucy or creamy, tender or crispy, meat-studded or dairy-free. ![]()
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