In the world of fresh pastry, few things are quicker than churros, the crisp, crullerlike strips of fried dough that are still popular in Spain, where they originated, but perhaps even more so in Mexico. In fact, there are few breakfast or last-minute late-night snacks that can match a batch of churros. Churros served at restaurants can be awful because they’re fried in stale oil and made in advance. But make them fresh once, for breakfast or dessert (ideally, you’ll serve them with Chocolate Español, page 665, or Mexican Hot Chocolate, page 664) and you will have a reliable addition to your repertoire.
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.