Nothing compares to the flavor of homemade black beans. If you have never bothered making them, opting instead for the canned variety, you are in for a pleasant awakening! Luscious and meaty, they are so versatile that they can become a meal on their own when served with rice. The hardest part to making black beans is remembering to soak them overnight and then scheduling a couple of hours at home to cook them. But because they freeze and reheat so nicely, you can make a large batch and always have some on hand.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.