Whenever the two-pound bags of frozen shrimp are on sale (the bigger the shrimp, the better), we throw one in the freezer and the other in a brine before a quick trip under the broiler. If you’re not near live shrimp, choose bagged frozen ones because the fish counter’s fresh is often the same stuff already thawed. You’ll get perkier results thawing them in a salty bath, which puts a little ocean back in. This recipe is ripe for tinkering. Vary the rub and swap the butter for olive oil. If you skip the brine, use a dry rub with salt instead. Smoked sea salts and smoked paprika chic it up, but the bare-bones version is always a home run with kids. Pull a skewer through a warm corn or flour tortilla, and top with shredded cabbage, cilantro, onion, and a quick chili powder mayonnaise, à la fish tacos. Delicious.
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.