In a traditional Ragù alla Bolognese (page 382), the ground meats are slowly cooked with tomatoes and red wine and stock, developing a velvety texture and deep, rich flavor. This “white” ragù streamlines the process and omits most of the tomato, producing a lighter and more delicate sauce with much of the complexity of the classic Bolognese. (And if you want to make it even lighter, you might use ground rabbit meat or turkey or chicken in place of the chopped beef.) Typically used to dress fresh tagliatelle, ragù di carni bianche is also delicious as a sauce for other pastas, lasagna, polenta, and gnocchi. This recipe makes enough sauce to dress two batches of my fresh tagliatelle; use half the sauce for one dinner, and freeze the rest for a great meal to come.
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.