What’s wrong with zucchini in a sandwich? Since my mother made these all the time for my brother and me, I’ve always considered it a perfectly normal idea. So, when Joe and Tanya were little, I’d make them each a lovely sandwich of a crusty roll filled with egg-battered zucchini strips for lunch at school. Years later, they confessed to me that they were ashamed to take such a peculiar sandwich out of their lunchboxes—so they threw out the zucchini before other kids could see it! Now, of course, they love the combination of crisp bread and moist, flavorful zucchini, and regret all the empty rolls they had to swallow. I tell Olivia, Lorenzo, and Miles to eat whatever they like, and forget about what other kids think.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.