This is a sophisticated cake that also gets “two thumbs up!” from my kids. I’ve been told it tastes like pound cake, but because it’s made with canola oil, not butter, it’s really a vegan chiffon cake. Chiffon cakes are very moist, and do not tend to harden or dry out as much as cakes made with butter or shortening, because the oil stays liquid, even at cooler temperatures. Chiffon cakes are traditionally served with flavorful sauces or other accompaniments, such as chocolate or fruit fillings.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete 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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.