In Spain, the native land of paella, this classic dish is often prepared over a live fire. Georgeanne Brennan and I adapted this recipe from The Mediterranean Herb Cookbook on a wood-fired grill at her home, using onions, garlic, peas, and fresh herbs from her garden. You can use fresh or frozen calamari. The quality of the ham and chorizo is very important, so shop for the recommended types. If you can’t find them in your local store, shop online at The Spanish Table or La Tienda (see Resources). One of the secrets to this dish is that the herbs are added in layers. The second secret is to cook it over a wood fire!
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.