High heat adds flavor fast to this salmon, which is drizzled with bacon fat, then seasoned. The hearty ragoût rounds out the dish and adds substance to the overall meal.
I’m a total ginger lover, but if you’re not, feel free to leave it out of these bars—you’ll still get a luscious, tart and tangy, sweet lemon bar. To cut the…
Check the ingredient list of this delightful, not-too-sweet cake: You'll find the surprising elements of coriander and caraway seeds. The caraway is a perfect contrast to the lemon, while the…
This large batch of sauce freezes well and can be used for many a quick meal.
I like to serve this with toasted pita bread seasoned with olive oil, lemon juice, garlic, and parsley. It’s also delicious spooned over couscous.
Think you can't enjoy a classic steak dinner on a weeknight? You can! Pick up some fresh rosemary on your way home from work and treat yourself.
If you want to double this recipe, stir-fry it in two batches to avoid crowding the pan.
Warm Middle Eastern spices and fresh mint make this pilaf a great accompaniment to lamb roasts or chops, seared scallops, roast chicken, or sausages. Serve the couscous loose, or for…
Taste the pudding while it's still hot. If it's too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.
Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these…
Here, succulent clams pair with hot Italian sausage and an easy make-and-freeze marinara sauce that’s sure to become your go-to red sauce for nights when you want to pull together…
A cross between beef chili and beef stew, this satisfying riff makes a wonderful Sunday dinner.
What makes this traditional beef stew a little different is the way it’s cooked. Instead of the gentle heat often associated with braises, a very hot oven cooks the meat…
This classic sweet topping turns plain focaccia into a treat for brunch, tea, or an afternoon snack. This version gets its kick from anise liqueur.
If you've got homemade marinara sauce in the fridge, you can pull together this hearty dinner in the time it takes to cook the pasta.
This dish is like a potato gratin but without the cheese and cream; the pancetta (Italian cured bacon) adds rich flavor. It would make a great side dish for roast…
A basic and versatile marinara sauce makes authentic Italian cooking a breeze—even on a weeknight. A hefty dash of chile flakes punch up the tomato flavor, and the sauce freezes…
When you’re at the fish counter, you’ll often see sea scallops labeled two ways—“dry” and “wet.” (If they’re not marked, ask.) Whenever you can, choose the dry scallops. “Wet” scallops…
Boneless chicken breasts are relatively quick-cooking cuts, but for an even speedier meal, you can cut the chicken into diagonal slices so it cooks even faster
With this quick tomato sauce in the freezer, you've got the makings for great meals on short notice
A Middle Eastern staple, couscous is a quick and delicious alternative to rice or pasta
Cuts of chuck vary widely. Learn to select the perfect cut for beef stew.
Sear aggressively, and reap the rewards. In this mini-article, Maryellen Driscoll explains the technique.
A sprig is not an exact measure, but you can get an idea of what it means in this mini-article.
What is instant yeast and how can you use it in your baking? Find out here.
Jennifer Armentrout shows how to remove the seeds from sweet bell peppers and from hot chiles.
Gentle browning for sweet flavor, oven simmering for velvety tenderness
Never heard of broccolini? Find out what it is and how to cook it here.
Great texture, a subtle balance of spices, and satiny icing add up to a refined version of a familiar classic
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Don’t forget the zest—these desserts get a sunny blast of flavor from not only the juice but also the zest, rich in aromatic oils
Eileen Yin-Fei Lo offers a recipe for shrimp fried rice, along with tips for preparing it. The article includes a discussion of four essential ingredients for Chineses cooking: sesame oil,…
Polenta is exceptionally versatile, nourishing, and extremely tasty. Alan Tardi explains the basic method for making this quick side dish and offers flavor variations to try.
Sliced chicken breast plus a quick pan sauce equals dinner on the table in short order
Follow a simple formula to make this classic stew with carrots, turnips, and peas, or create a unique beef stew with your own vegetable flavor choices
Learn about Merlot, possibly the most popular red wine in America: where it's grown, what its characteristics are, what it goes well with, and what kinds to sample.
Adding hot peppers to a dish will always be a little chancy, but you can gain more control when you understand the anatomy and chemistry of this fiery fruit. In…
The combination of sweet carrots, shallots, and tangy tomato is an intriguing one. Orange zest adds a lovely aroma.
We tested this recipe with Quaker brand cornmeal; coarser cornmeal will need a slightly longer cooking time. Try topping the polenta with ratatouille, beef stew, or a chicken fricassée.
Potatoes and peas make this curry a meal-in-one, but it's also delicious with basmati rice.
The inspiration for this recipe was Cuban picadillo, a meat dish usually seasoned with tomatoes, onions, garlic, and fragrant spices like cinnamon and cloves. Serve on a bed of white…
If you're looking for something to satisfy your taste buds, but you don't want to spend hours creating it, sliced chicken breast plus a quick pan sauce is an excellent…
There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the…
Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.
This light and tender cake flavored with lemon, layered with tangy lemon curd, and coated with a voluptuous lemony butter frosting will make any birthday happy. But why wait until…
Jennifer Armentrout reviews the Oxo Good Grips juicer.
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