A wonderful spin on beef stew containing both dried fruits and vegetables. You see this combination throughout Central Asia (and occasionally in the Middle East and Europe), and it’s an easy one to exploit. Dried fruits keep forever and take no preparation to add their wonderful body, sweetness, and acidity to what otherwise might be a dull dish. Other fruits often used here are quinces, chestnuts, or dried apricots. You can make this up to a day ahead of time and reheat before serving—it only gets better with time. Serve with couscous (page 526) or any other simple grain dish. Other cuts of meat you can use here: lamb or pork shoulder, lamb shanks or short ribs (both of which will take considerably longer to become tender).
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.