Lots of restaurants put a dish of olives on the table, which always seems like a great idea. The bummer is that the olives usually aren’t marinated very well and so they’re boring. These olives are different: I use all different colors and sizes and add yummy things like big pieces of citrus zest, fennel and coriander seeds, garlic, herbs, and even a little kick of crushed red pepper. The secret is to first warm everything together slowly so the flavors marry; then, once they’re marinated, stir-fry them in a SCREAMING hot pan until they blister and frizzle on the outside. (And here’s a tip: These olives will hold forever in the fridge and it’s just as easy to make a lot as a little—so whip up a big batch, and you’ll always have some on hand.) These are SOOOOO delicious you want to eat them right away, but watch out—they’re hot stuff!
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.