To intensify the flavor of the squash, you can roast it before simmering in the soup: Halve squash lengthwise and scoop out seeds, then season squash halves with salt and pepper; place cut sides down on a lightly oiled baking sheet and roast in a 400°F oven until tender when pierced with a knife, about 30 minutes. Scoop the squash from the skins and discard skins, then proceed with the recipe, simmering in stock for 8 to 10 minutes, to let flavors meld.
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.