Pickled chorizo is a harmonious blend of acid and fat that makes something more than the sum of its parts. The sweetness of the vinegars helps balance the heady spice blend of Spanish chorizo. It’s wonderful folded into a ragout of chickpeas or giant lima beans. Pickled chorizo is an intriguing note with marinated raw seafood. It’s delicious as an ingredient in soups and stews, softening the texture of the chorizo and permeating the liquid with its flavor. The resulting vinegar is a wonderful ingredient on its own, for salads and sauces, where that meaty, spicy note helps bring everything else into focus.
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.