The ideal herb for seasoning this salad is rau ram, which is not impossible to find if a well-stocked Asian store or supermarket is in your area; you can pick up your Thai fish sauce (page 500) while you’re there. The best alternative is a combination of cilantro and mint, which comes pretty close. If you don’t have precooked chicken, just simmer chicken breasts (bone-in are best) in water to cover for 10 to 15 minutes. When the meat is done, pull it from the bone (continue cooking the bones, perhaps with a few vegetables like carrots and onions, to make stock) and chop or shred.
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.