This is a very rustic, traditional recipe created for its portability. The charros, the nomadic first cowboys of Mexico and the American Southwest, traveled by horseback far from home so their food was limited to simple choices like jerky that stayed fresh on the trail. You’ll find a wide variety of commercially prepared dried beef and buffalo jerky available today, including ones flavored with chiles. Be sure to use an all-natural, preservative-free jerky with consistent color that is fresh and flexible and packaged in an airtight bag. Jerky can be rehydrated directly in boiling water, but most of the flavor will be lost in the water. A tamale steamer or vegetable steamer works well for this process.
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.