If you have had only the fast-food variety of tacos or made them using a mix, these will come as a revelation, yet they’re quite easy to make. Top them with sour cream, any salsa (pages 610–612), Guacamole (page 22), or a combination; they are also delicious on their own. There is a wealth of variations here; if you’re not interested in frying, see the soft taco version. The chicken can be cooked by any method you like; poaching with aromatic vegetables and spices will work, along with producing a decent stock.
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.