This is the way we first served spinach salad at Ristorante Buonavia—and the way it was served in a lot of other Italian-American restaurants at the time. I love it just as much with sliced, roasted or boiled beets in place of the mushrooms. If you don’t have bacon, or don’t want to use it, make a spinach-and-mushroom salad with an oil-and-vinegar dressing (using about 1/4 cup olive oil to 3 tablespoons of vinegar). With a vegetable peeler, shave 1 cup of Parmigiano-Reggiano cheese and toss it in at the end.
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.