I grew up on these tasty little fried cakes, which Granny Foster used to serve for breakfast with fried eggs and biscuits, or sometimes for supper along with mashed potatoes and coleslaw. Like most Southerners, Granny used canned salmon in her croquettes. I opt instead for freshly poached or grilled salmon, a move that allows the delicate, grassy flavor of the fish to come through. Crispy and satisfying (the name croquette comes from the French for “to crunch”), these easy treats are an excellent way to revitalize leftovers from last night’s salmon dinner, ensuring that the switch from canned to fresh fish does not necessarily sacrifice convenience.
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.