Soy-glazed black beans are a common panchan—little side dish—in Korea, but they’re also served in Japan; in both countries they’re usually served at room temperature. They are about as far from the cumin- and garlic-laced black beans of Mexico (see page 438) as they could be. In Asia, they’re made with black soybeans, which are larger and rounder than the more common black (“turtle”) beans you see everywhere. But you can use either. Serve this as if it were a little salad, with any Korean or Japanese cooked dish.
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.