Some Spaniards, like my friend Jose Andres, a chef based in Washington, D.C., who taught me this recipe, can talk until they’re blue in the face about fabada, the famous pork and bean stew they say is “the grandfather of the French cassoulet.” They will remind you to use only real fabes (dried beans you can find only at gourmet stores or specialty Web sites and that cost up to $20 a pound), tell you that you must have fresh morcilla (blood sausage), and on and on until you’re convinced that there’s no way you could ever make fabada at home. But dedication to the dish’s origins, along with a couple of simple substitutions, allows you to retain its spirit without going nuts.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
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.