Fresh fava beans have an extraordinary flavor like no other bean. The early beans of spring are small and tender, and a delicacy in soups, salads, and pastas. Larger, more mature and starchy favas are better suited to longer cooking and make a brilliant green purée to spread on croutons. Fava beans require a little extra effort to shell and peel before cooking, but they are well worth it. First they must be stripped from the large green spongy pods, and then each bean needs to be peeled to remove the skin.
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.