Baking a batch of these ultra-moist cupcakes is a great way to use overripe bananas; keep a bunch in your freezer (unpeeled) and thaw when you’re ready to use. You can substitute walnuts for pecans, or leave the nuts out entirely. Caramel buttercream makes a satisfyingly sweet topping; cream-cheese frosting (page 303) and chocolate–sour cream frosting (page 311) are also good choices. Left unfrosted, the cupcakes can be enjoyed any time of day.
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.