If you’re a fan of dark-meat chicken, move up to Five-Star Duck Legs. The great thing is that it’s getting much easier to find fresh duck breasts and legs, not just rock-hard frozen whole ducks that take a week to thaw. Pick one part, because breasts and legs are complete opposites. While the breasts are best cooked like a medium-rare steak, the legs are better slow-cooked like barbecue. Simple foil pouches make the whole procedure easy to manage. Duck legs reheat beautifully and take well to a brush-on glaze at the end.
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.