Credit my Irish-Italian, Chicago-native wife, Kathy, for inspiring this dish. She loves corned beef, a Windy City favorite, so I’ve cooked it many times for my family. But I’ve always thought it was a shame that we enjoyed the delicious brisket but ignored the flavorful cooking broth, which typically isn’t consumed. So I thought, look at it the Japanese way—add noodles. I tried it and it tasted fantastic. So now when I make corned beef, my Irish-Italian-Japanese children always look forward to corned beef broth noodles with leftovers the next day. This dish takes time to cook slowly, but it’s easy to prepare. You can also use leftover corned beef for hash and sandwiches.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.