In the beach towns of Mexico, where fresh seafood is abundant, people happily eat raw fish and shellfish. I, however, do not. I make ceviche with cooked shrimp and crab. I do, however, serve my ceviche on traditional Mexican tostadas—crispy, fried corn tortillas available at the grocery store. Use crab that you buy in the refrigerated section of the store. Don’t use the shelf-stable crab sold with the canned tuna fish; it doesn’t taste nearly as good in this fresh dish. The serrano pepper adds a great, spicy kick, but feel free to leave it out if you prefer. Clamato juice is a combination of tomato and clam juices. It can be found with other cocktail mixers at the grocery store. Cholula hot sauce is made in Mexico; it has a mild flavor and good heat. You’ll find it on the same grocery aisle with other hot sauces and condiments.
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.