The familiar version, served in Latin American restaurants everywhere. Leave the beans soupy if you plan to serve them over rice. Allow plenty of time, because black beans can take a while, and they’re best served quite soft. But by all means prepare them in advance if you can and reheat before serving. Epazote is a typical addition to black beans in Mexico, and it contributes a distinctive flavor, but the beans are just fine without it. Other legumes you can prepare this way: red beans, white beans.
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.