The elegant preparation I introduce here, braised pork belly served in a “sandwich” with a tangy hoisin sauce, is a mouthwatering appetizer. But this dish is also fundamental to ramen noodle cooking. Sliced, it’s a classic topping for ramen noodles. And the braising liquid has many uses. You flavor ramen broth with it; simmer bamboo shoots in it, a classic garnish; and even cook hard-boiled eggs in this liquid, which are then sliced in half and added to a bowl of noodles. (See page 24 in the ramen section for an example.) This recipe takes a little bit of time but is very simple to execute—do not be afraid. In fact, when you’re cooking the pork or simmering it in the braising liquid, just set a kitchen timer and forget about it. You don’t have to watch it closely.
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.