These are not the empanadas I grew up with, and until my Argentinean friend Lorena came over one day and made them with me, I would never have considered combining beef with olives and egg whites—but I took one taste and was hooked. Each bite offers an exciting combination of flavors and textures. The secret is that a little cube of Manchego, a Spanish sheep’s milk cheese, is nestled into the center of each empanada. When the empanadas are baked or fried, the cheese melts and adds a subtle creaminess, the source of which is elusive to anyone who didn’t see you put in the cheese. Empanada dough disks can be found in the frozen section of many grocery stores or Latin markets. They are made with regular shortening dough or puff pastry; either works beautifully for this recipe. These empanadas are amazing when deep-fried, but they’re also really delicious when simply baked; directions for both are below. Read more about deep-frying on page 37.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.