American fried chicken is almost always covered in batter or another dry coating. Elsewhere, however, chicken is often fried after a brief marinade in a sauce; the results are not as crunchy but really different and quite delicious. (Plus, fried chicken without batter keeps better.) If you want a supercrunchy fried chicken, see the previous recipe. The marinade for this Cuban version traditionally contains sour orange juice, but a mixture of orange and lime juice is a good substitute. Serve this with Arroz a la Mexicana (page 517)
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.