This dish is all about patience; the chile sauce takes just a few minutes to prepare and can be done while the lamb shanks are browning. But after combining the two with the mushrooms you must wait, sometimes for a few hours, for the shanks to become completely tender. Once that’s done, you can eat the meat with a rice dish (try Arroz a la Mexicana, for example, on page 517), or use it as a filling for tacos. Ideally, you’d use wild mushrooms here—I once made it with chanterelles, and the combination was magical—but fresh shiitakes are also great. Other cuts of meat you can use here: short ribs (which will also take a long time); chunks of lamb or pork shoulder (which will be faster) or beef chuck or brisket; bone-in chicken parts (which will be much quicker), preferably thighs.
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.