I love to pull out my slow cooker and let these beans simmer all day, filling the whole house with their amazing aroma. The key to a good bean dish is carefully picking over the dried beans before you cook them, discarding any that are discolored or shriveled. Use any chunky tomato salsa you like; it adds color and heat, so choose accordingly. I usually save the fat that comes from frying the bacon for these beans and use it to make unbelievably good Refried Beans (page 130). Sofrito is a combination of aromatic ingredients that are cooked slowly to release their flavor. It is used as the base of many dishes in Latin American and Caribbean cooking. I usually buy prepared sofrito seasoning paste sold in individual packets and located in the spice or Latin food aisle at the grocery store.
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.