It is so easy to make a vinaigrette, the classic French salad dressing, that I can’t fathom why so many people living alone go out and buy bottled dressings. Not only do they pay more, but the dressing never tastes as fresh, and you can’t vary the seasonings as you wish. So I beg you to make your own vinaigrette as part of your cooking life. The amounts I’m giving will be enough to dress two or three small salads, but you can double or triple the quantities if you’re an avid salad consumer and want enough dressing to see you through the week. Just refrigerate the extra in a jar, tightly sealed.
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.