At the Market we sell platters of these as appetizers, but they’re also a great way to make a little bit of chicken stretch into a light entrée. They’re always a crowd-pleaser, so make more than you think you’ll need. The skewers are wonderful paired with grilled or steamed veggies and a mound of coconut-infused rice. Leftovers are great on a sandwich, too. For this recipe, you’ll need thirty 6-inch or 8-inch wooden skewers (a few extras never hurt) that have been soaked in water for 2 hours.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.