One afternoon, I was craving chocolate mousse, but didn’t want to mess with eggs. I came up with this super-easy version. Temperature is key here: The cream should be thick and very cold when you whisk in the slightly cooled liquid chocolate. If the cream isn’t cold enough and the chocolate’s too hot, the mixture will melt. If the cream is too cold and the chocolate has cooled too much, the chocolate will solidify. You also want to avoid overwhipping the cream to keep this dessert luscious and creamy. Even if you don’t nail the texture the first time, it’ll still be delicious. What’s not to love about chocolate and cream?
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.