It always pleases me when such a simple recipe can be so good. But every ingredient and every step must be perfect—the calamari, fresh; the olive oil, the best; and the pan must be hot for the quick cooking. I always prefer to buy whole calamari and clean them myself (you can see how easy it is to do in my book Lidia’s Italian-American Kitchen). I also like to leave the skin on the bodies, because it takes on a lovely color when cooked. However, now that squid are frequently sold already cleaned, which is a convenience, the body skin is usually peeled off as well. So, if you like the skin, as I do, ask the fishmonger at your market to leave it on. If that’s not possible, don’t worry: the dish tastes marvelous either way. (And if you are not a fan of squid, you could also prepare scallops, swordfish, or even a fillet of cod using this recipe.)
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.