Here’s a great example of what I call culinary architecture, which entails building on a great foundation. In this case, I’m playing off what Middle Easterners call tabouli, a wonderful salad with a fantastic fresh taste that’s incredibly easy to make (and impossible to mess up). The base of any tabouli is a grain, lemon juice, parsley, and mint. That’s our building block. Then we add the ornamentation, which always emphasizes both form and function. The beans create a complete protein, the pleasing crunch (and a whole bunch of antioxidants) comes from pepper, while olives add a little healthy salt. Like any powerful piece of architecture, it’s the combination of simplicity and tasteful elegance that makes this salad so enjoyable and memorable.
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.