This might be the easiest recipe in the book and one you’ll pull out over and over again for its ease and deliciousness. All you need are a few good ingredients and a hot grill. When it comes to buying fresh tuna, the species, or even the bright red color, is not necessarily an indicator of quality. In fact, fatty tuna, which is more desirable, is often paler but of no lesser quality. Fresh tuna is shiny, bright, and redolent of the ocean; it should talk to you. The Provençal vinaigrette is a full-flavored condiment you’ll want to have on hand—always! Use it on everything from grilled fish to crostini and sandwiches. If you want to serve the tuna with another side dish, Sautéed Broccoli Rabe (page 192) is a good choice.
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.