Thin fish fillet can be tricky to prepare, mostly because they fall apart the instant they’re overcooked. But the fact that quarter-inch-thick fillets of flounder, sole, and other flatfish take so little time to cook can be an advantage. By poaching them in barely hot liquid, you slow the cooking and gain control. By flavoring the liquid first with a quick-cooking aromatic vegetable, you create a dish that needs only bread or rice to become a meal. Unlike with broiling or sautéing, the fish never dries out. The traditional liquid for poaching fish is court bouillon, a stock made from scratch using fish bones, onions, carrots, and celery enhanced with white wine and herbs. Assuming you don’t have any court bouillon on hand—and who does?—my poaching liquid of choice is chicken stock, and the canned variety is fine, because you’re going to add flavor to it, and quickly, in the form of leeks and fish.
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.