Oysters Rockefeller was created in New Orleans at the turn of the last century. It was named for John D. Rockefeller, the richest man in America at the time, because he and the dish had something in common. If you don’t overcook them, oysters are juicy and creamy and taste luxuriously rich. Without changing too much from the classic recipe (aside from reducing the loads of butter), the fat content went from 22 grams to just under 6 grams—with most of that coming from the oysters themselves. This dish is a fabulous throwback that won’t set you back. Oysters Rockefeller are baked in piles of coarse salt not just to anchor the liquid in the oyster shell but also because salt is an excellent conductor of heat.
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.