You’re probably familiar with the little tune that announces the ice cream truck is coming down the street. In Mexico, there’s a specific whistle (admittedly, not at all pleasant) that lets you know a cart with warm sweet potatoes and plantains is on its way. The purveyors wander through the streets pushing carts that steam the sweet potatoes and plantains in their skins. The whistle is the cry of the steam coming out. For this recipe, you can use either bananas or plantains. Either way, roasting heightens their sweetness and gives them a more complex flavor. If you use plantains, be sure to buy ripe ones: they look black on the outside and feel mushy.
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.