In any coastal region where you find limes, you’ll find ceviche, going by one name or another. In Mexico, it’s frequently made with a combination of scallops, shrimp, conch, and octopus (the last two usually precooked to the point of tenderness), and those are all good fish for the mix. If you can find spanking-fresh fillets of your local white fish, you can use that here too, although scallops alone are easy and fabulous. (They’re also the safest shellfish to eat raw, but if the whole thing makes you nervous, see Mock Ceviche, page 35.) If you happen to have a couple of different colors of bell peppers, mix them; it’ll make the dish really sparkle.
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.