Once in martinique I ate at a restaurant that was so simple that almost all of the food—chicken, tuna, quail, pork, and veal kidneys—was grilled. Not only that; it was all served with the same thin, powerful sauce, made of lime, scallion, chile, and garlic, with loads of allspice. It was the allspice that made the sauce unusual, but there was more to it than that: the garlic and scallion looked uncooked but had lost their harshness and become easily digestible. Furthermore, the base of the sauce was not oil, but water. With the help of a friend who was born on Martinique, I was able to duplicate the sauce at home. It’s called sauce au chien, which means “dog sauce” (a fact I chose not to research too aggressively). And it’s great with almost anything grilled.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.