I like to serve this salad with vinaigrette, as here, or lightly moistened with a dollop of homemade mayonnaise (page 282). (I seem to have some sort of primal need to combine tomatoes with mayonnaise.) The truth is, this salad really reminds me of how a plate of food looks toward the end of a summer meal when all the vegetables and flavors swim and mingle together. This salad can be served as is, in lettuce cups, or as a side dish for grilled or fried chicken. Regardless of how you serve it, all of the vegetables should be chopped approximately the same size so each bite is evenly mixed.
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.