Along with Spanish food in general, these have become increasingly popular in the States, and they’re fun, rewarding, and easy to make at home. Of course, the key is to begin with superfresh anchovies, and we are finally seeing more of these. (You can use the same method with fresh thin fillets of mackerel, a more common fish, or with smelts, which can be handled the same way as the anchovies.) These are good served on buttered toast or crackers and passed as a snack. You might wonder why your boquerones are not as white as those sold in restaurants; it’s because you’re not using a bleaching agent.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.