These days I’m more likely to eat Chili con Carne with flavorful Corn Bread (page 181), but when I was a kid, “Frito pie” was one of our favorite after-school snacks: Place a generous handful of Fritos or other corn chips in the bottom of a bowl, ladle over some hot Chili con Carne, and top with cheddar cheese. Every delicious bite is cheesy, crunchy, and meaty! Mexican chorizo is a fresh (not dried) pork sausage seasoned with chiles; it makes all the difference between this Chili con Carne and more basic versions. This chili is better if it’s made a day ahead.
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.