One of the oldest Indian dishes and continuously popular these thousands of years is khichri, a dish of rice and split peas. (Starting around the Raj period, the British began to serve a version of khichri in their country homes for breakast: they removed the dal, added fish, and called it kedgeree.) There are two general versions of it: one is dry, like well-cooked rice, where each grain is separate, and the other is wet, like a porridge. Both are delicious. The first is more elegant, the second more soothing. This is the first, the dry version. Serve it like rice, with all manner of curries.
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.