The highlight of many meals in Chinese restaurants, yet few dishes are easier to prepare at home. Start with a medium-sized firm-fleshed fish—black bass and red snapper are ideal, but grouper or, if you can find it, small striped bass, are also good—preferably with its head on (if the head won’t fit in your steamer, cut it off, along with the tail). Scales must be removed and the fish must be thoroughly cleaned; any fishmonger can do this for you. Serve the fish with white rice and, preferably, a few other Chinese dishes.
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.