A classic tapa that’s challenging only to the extent that it’s hard to find good chorizo; it should not be too well dried but rather fresh and soft. Plenty is being made in the States now, especially in Florida, California, and New York—the major centers of Latin cuisine. Since chorizo is so intensely flavored already, it takes few ingredients to make this dish, but it’s still pretty powerful. In northwestern Spain they make this with the local sidra Asturiana, or hard cider; to try it that way, omit the garlic and parsley and substitute hard cider (English, French, or American hard cider is fine) for the red wine.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.