In the meat section of Mexican markets are large trays of pork or beef sitting in a thick red chile sauce that acts as both tenderizer and flavoring. This is carne adovada. At home, the mixture is slow-cooked into a stew along with additions like posole and vegetables. The chile sauce is a link back to the days before refrigeration, when chiles were used at the market as a preservative. Bueno Foods makes a delicious sauce using New Mexican red chiles that is perfect for this recipe (see Sources, page 167).
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.