You can make this ever-popular Japanese dish with boneless chicken breasts, and it’s great that way, but the breasts have a tendency to overcook. Better to use boneless or even bone-in thighs. The technique remains the same no matter what cut you use (and even if you use salmon or beef; see pages 255 and 360); only the cooking time differs. Teriyaki does not really produce a sauce, but a glaze, so something like Basmati Rice with Shiso (page 510) is preferable to plain rice (though plain rice is perfectly fine). A good salad with soy vinaigrette (page 601) is another fine pairing.
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.