If there is one food that can eclipse even the barbecuing tradition of chicken in the South, it’s corn. We eat it creamed; in succotash, corn pudding, and cornbread; and of course straight up as buttery corn on the cob. As a side dish for smoky grilled chicken, slightly charred grilled corn is perfection. Corn husk skewers update the old standby; by adding zucchini or other vegetables such as eggplant, a unique vegetable medley is born. Grilling the veggies together in the husks keeps them from burning, steams them soft, and traps the natural moisture within the cob. Imagine your guests’ surprise, when the husks are peeled back and instead of a corn cob this grilled vegetable combination is revealed.
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.