In this dish from my youth, the chicken is marinated and poached before it is battered and fried until crunchy. Poaching the chicken first enables you to deep-fry in less time, yields more tender meat, and mellows the pungency of the garlic. Small pieces of bone-in chicken are traditionally used, but I prefer to fry boneless, skinless thighs for convenience. Rolling the chicken in panko (Japanese bread crumbs) yields a crispy shell that keeps for hours.
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.