This flexible broth is one of the things I always try to teach when I’m giving cooking classes because it’s easy to throw together a fast, flavor enhancing broth using whatever you already have on hand—the trimmings from the herbs, aromatics, and vegetables you are cooking with and the bones or shells from any meat or seafood on the menu. Just throw a pot of water on first thing when you start to cook and add to it as the ingredients are prepped. Here’s a basic recipe made with the shrimp shells and trimmings from the preceding recipe, but remember: you can apply the concept to any of the soup recipes in this chapter. Most anything goes, but stay away from vegetable trimmings that might become bitter or have an overly strong flavor, like eggplant and broccoli.
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.