Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you’re not into tofu, substitute eight ounces of ricotta cheese. Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer. Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.