I don’t know how strongly to stress that the boneless chicken meat to be used for kebabs should be from the thighs rather than the breasts. Thigh meat will remain juicy and tender, whereas breast meat—almost no matter how careful you are—will become dry, pasty, and tough. Buy boneless thighs (or, as I’ve seen recently, boneless legs) or bone them yourself (and save the bones for stock)—the process is intuitive and easy. As with Shish Kebab (page 354), if you want to grill other vegetables—tomatoes, peppers, mushrooms, more onions, whatever—skewer them separately, then brush them with a little olive oil and sprinkle them with salt and pepper before grilling. Sumac is a sour spice found at Middle Eastern food stores.
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.