In spite of his Irish tendencies to worry and brood, R. B. pretends to think of himself as an upbeat guy who genuinely wants to like things. Even so, he’s given up on grilled shrimp-stuffed jalapeño peppers. It’s hard to cook a raw shrimp tucked inside a pepper unless the pepper is roasted to bitter death. Cheesy alligator snouts—broiled and blistered jalapeños with melted cheese—never disappoint. Broil or toaster-oven these treats and all they need as garnish is plenty of cold beer. Serve the broiled snouts as a conversation-starting appetizer, whole and hot from the oven, or sliced and set in little tortilla scoops. Serve them as a side to a Mexican feast paired with Cheater Carne Adovada Alinstante (page 56). Jalapeños are usually tolerably hot, although it’s impossible to know until you take a bite. Satisfy all your guests with a combination of hot green jalapeños and the mild mini red and yellow sweet bell peppers.
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.