Authentic, fiery mole sauces from the southern region of Mexico take days to prepare. This is a relatively quick version of the chunky, spicy, and chocolatey, mole negro or “black sauce.” To experience the full flavors of peppers, native spices, and fresh chocolate, book a culinary vacation to Oaxaca, Mexico, the Land of Seven Moles, where you can explore a district known as the Trail of Chocolate. In the meantime, get fresh ingredients from your local farmers’ market. You can substitute jalepeños for the poblano chiles, but the dark dried ancho and mulato chiles are important to bring the sauce to its characteristic deep chocolate brown. This will make a large batch of sauce designed to thin and use for a meal, then freeze and thaw as needed.
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.