Great for a small crowd, this one-pot meal is intensely flavorful and sweet and will fill your kitchen—indeed, your home—with the wonderful aromas of cinnamon and simmering meat. If you have the time and the energy, this is even better if you brown the lamb chunks first: Put about 2 tablespoons of olive oil in a separate skillet, turn the heat to medium-high, and brown the chunks on all sides, turning as needed; this will take about 15 minutes. (The lamb chunks can also be browned in the oven; just put them in a skillet or roasting pan and place in a 450°F oven. Roast, stirring occasionally, until they are browned all over, 20 to 30 minutes.) Other cuts of meat you can use here: boneless beef chuck, boneless pork shoulder or leg (fresh ham).
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.