It really is good to eat your brussels sprouts, and this morilla cream sauce, made with toasted sunflower seeds, will make a believer out of anyone. My father owns a plantation in San Quintín, Baja, where he grows and exports vegetables, including brussels sprouts. When I was young he would bring them home by the overflowing crateful—leaving me and my mother to come up with new, exciting ways to prepare them. This is my favorite recipe for serving the sprouts with a meal. For snacking, I love them coated with a little olive oil, sea salt, and black pepper and roasted until very crisp.
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.