My mom was a veteran entertainer, and the Mexican décor of her home often influenced the menu. She insisted on doing things ahead and served a favorite casserole she called “sopa” at informal dinner parties. I never understood why she used the Spanish word for soup as the name of her casserole, but after browsing through several Texas community cookbooks, I discovered that a commonly used ingredient in a similar chicken tortilla casserole was condensed soup—cream of chicken, celery, or mushroom. Frankly, my inner chef’s code of conduct means I’d sooner come face to face with an ornery Texas longhorn than serve a casserole with a condensed soup base to my guests. But I remember loving my mom’s party sopa, and since she didn’t leave me her recipe, I created this meal-in-a-dish in her honor. I’ve nixed the soup shortcut, but I’m all for picking up a rotisserie chicken from the local market to ease the workload. Best of all, the casserole can be made ahead and refrigerated or frozen—on party day, just slide it in the oven.
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.