This riff on veal piccata is not a complicated dish, but it does have a few steps to it and requires some planning to allow the sweetbreads time to soak overnight. Poaching the sweetbreads in milk and aromatics before sautéing them ensures they’ll turn out sweet and meltingly tender. I prefer veal sweetbreads, though you can use lamb. Either one is usually sold in one-pound packs, with two large lobes per pack. If you don’t see them out on display—they’re usually not—ask the butcher if there are any in back, and make sure they are impeccably fresh. The delicate richness of the dish means that nothing more than boiled potatoes are needed as an accompaniment.
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.