It’s still rare to see boneless chicken breasts in Italy, probably because people understand how difficult it is to keep them from drying out. The simplest solution is to leave them on the bone, which helps retain moisture (and, arguably, makes for a nicer presentation). This is a nice, simple, fast stovetop braise, especially pleasant in spring and fall. (The first variation, which uses boneless breasts, is even faster.) Fresh herbs are a must. Serve with plain white rice or—even better, of course—any risotto (pages 521–522).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.