Although oxtail is no longer a common meat in American households, it’s still sold in many supermarkets (it’s really “steertail,” of course) and makes a great soup base, contributing wonderful flavor and body. Though you might think otherwise, this is actually a fairly light soup, extremely tasty and, when made traditionally, quite spicy. Traditionally, you use the seasoning mixture as a dipping sauce at the table for the oxtail pieces, eating them with the soup on the side.While that can be fun for a dinner party, the soup is easier to make and just as tasty when all the ingredients are combined at the end. If you can’t find oxtail, use short ribs, shank, or brisket; or try the variation, which is a bit mellower.
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.