This may sound like dessert—indeed it’s sweet and crunchy—but the spice will shatter that image. A dreamy dish, easy to make and with an exotic aroma. If you would rather not mess with the spices, use about a tablespoon of Tabil (page 597), Garam Masala (page 594), or any curry powder. Brown the lamb in the oven if you prefer (see page 412). If you have the energy, buy bone-in lamb, then cut the meat from the bones. Make stock from the bones and scrap meat; you need only a cup. (Simmer the bones with a carrot and a piece of onion in water to cover for about an hour, then drain. That’s it.) Serve with any bread you like or with Couscous (page 526) or rice. Other cuts of meat you can use here: beef chuck or brisket, which will take somewhat longer to become tender; boneless chicken thighs, which will cook far more quickly.
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.