Here’s one I stole from my friend, mentor, and sometimes tormentor from Louis XVI Restaurant, Daniel Bonnot. He taught me how to make these about twenty-five years ago. Beignet is essentially just a fancy French word for a fritter. In New Orleans, people have been known to subsist on beignets and coffee alone. This is not advisable. Feel free to substitute chopped crayfish tails for the smoked salmon—both versions are dangerously addictive.
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.