This dish looks simple to prepare, but in Japan it’s the ultimate test for a soba chef. Why? To put it simply, the chef has nowhere to hide. Because this dish is just broth and noodles, a soba master has to prepare both perfectly. In fact, tasting cold soba is the way we judge the quality of a good soba restaurant. At home, of course, it’s a different story. Japanese love preparing this quick, refreshing dish in the summer. The aromatic garnishes are classics that nicely accent the toothsome noodles. Just don’t worry about cooking it “perfectly”—leave that to the soba chefs.
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.