This was one of those invented-while-walking-up-and-down-the-aisles-of-the-supermarket dishes; the thought process in it is a good example of how one uses taste elements to design a dish. It was a cold day and the idea of a hearty pork roast conjured up some equally substantial lentils. Then the hard salami and figs suggested themselves for salt and balancing sweetness. We figured the bulbiness of the onions would pull up all of the strong tastes in the wild palate of this recipe. Serve with lentil stew.
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.