Make taco night a party, and invite The Dip.
Read MoreThis spicy, lemony parsley and fennel salad is a welcome addition to any Passover table, but especially one with rich, braised brisket.
Read MoreThis kugel is deeply savory, crunchy, creamy, and will be one of the first things on the table to disappear.
Read MoreIf you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce.
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Read MoreThis quick, easy dinner is one of the few exceptions to my rule about not mixing fruit and meat. It really works here, and it’s a great way to use in-season plums.
Read MoreBring this nutty, jammy, not-too-sweet cobbler out at the end of your next dinner party with a pint of vanilla ice cream. Everyone will love it.
Read MoreThese pancakes are even more perfect topped with cold, tart marmalade.
Read MoreFor those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat).
Read MoreA simple sauce made with mostly pantry staples.
Read MoreThese crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required.
Read MoreMore put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce.
Read MoreSpiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean.
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