At every major holiday or event in Istria—no matter what else—there must be a pot of sauerkraut with big cuts of cured and fresh pork buried inside. This dish belongs in the category of treasured one-pot meals, filled with flavor, that can feed a crowd yet require little attention from the cook. It is enjoyed for days—even better reheated—and if there are any leftovers, they are turned into jota, page 42. It is essential that cured meats be of the best quality, so visit a real Eastern European–style butcher if you can. Good sauerkraut is also essential. If you can’t find genuine fresh sauerkraut, sold in bulk, I recommend buying bagged sauerkraut, in the refrigerator cases of most supermarkets, rather than canned.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete 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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.