Water-based soups are great, but many soups are indisputably better when made with meat stock. Of course you don’t always have stock, and there are short cuts that produce in-between soups. One of the easiest and most effective ways of making a potent soup quickly and without stock is to start with a small piece of prosciutto or other dry-cured ham. The long aging process this meat undergoes—almost always a year or more—ensures an intense flavor that is quickly transferred to anything in which it is cooked, including water. To save time, chop the vegetables and add them one at a time while you’re rendering the ham; by the time you’re done chopping, you’ll have added all the ingredients except water. And if you bring the water to a boil before you begin chopping, you really minimize cooking time, producing a thick, rich soup in less than thirty minutes. Do not omit the final drizzle of olive oil; its freshness really brings this soup to life.
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.