There is a whole class of Kashmiri, Pakistani, and northern Indian meatballs that have the reputation of being extremely difficult to make, because the meat must be minced and pounded repeatedly until very, very smooth. But guess what? The food processor is so efficient at this that the meatballs are now practically fast food. Typically quite large, meaning one or two per person is plenty. Serve with any rice dish, or Paratha (page 559). Haaq (page 487) is another typical dish from Kashmir that would go well here.
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.