It’s very traditional to use ortiche, or “nettles,” to make green pasta such as this one. Despite the fact that they are often called “stinging nettles,” they don’t really sting, but they do have a bristly texture that can irritate your skin. If you wash them first, they won’t bother you as you pick the leaves off the stems. Another solution is to wear thin rubber gloves. If you can’t find nettles, spinach is an acceptable substitute. In either case, the greens have so much water in them (no matter how much you try to squeeze it all out) that we use very few eggs in this dough.
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.