When I first tasted goat cheese, it was definitely not love at first bite. However, when I combined it with two of my favorite ingredients—lemon and Japanese bread crumbs called panko (page 80)—these addictive little morsels were born! These are especially good in place of the crumbled goat cheese on the Baby Spinach with Beets and Goat Cheese (page 55). The balls are surprisingly easy to make, but they are extremely delicate, so handle them with care. Don’t skip the freezer step, which firms them up so they can more easily be breaded and fried, and don’t try to handle them with tongs as you might usually do when deep frying. Use a thin, long-handled tool such as a spider (a stainless steel handheld strainer) or slotted spoon. Read about deep-frying on page 37.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.