Fried fish steeped in saor, a tangy marinade of onions and vinegar, is enjoyed in all the regions around the northern Adriatic, in the Veneto, Friuli, and Istria. Many fish are suitable for this preparation, including mackerel, monkfish, young trout, even fillet of sole, but I especially love fresh sardines. When I was young and we had fried sardines for dinner, the leftover fried fish went into a crock of saor. It would keep for days and become even more delicious. With this recipe, you can assemble the dish and serve the sardines a few hours later. But if you let them marinate (in the refrigerator) for 1, 2, or even 3 days, the results will be worth the wait.
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.