Like tsimmes (page 502), this recipe was originally designed to sit in an oven after a fire had been built, cooking slowly overnight and even into the next day to provide a hot Sabbath meal for Jews who were not allowed to (actively) cook after sunset on Friday. Provided you have no such restrictions, it’s a little easier to make cholent, a wonderful stew of any meat, beans, barley, and potatoes; I believe it’s especially good with limas, which in any case are traditional in at least parts of Europe. Other cuts of meat you can use here: lamb shoulder is also good and, if you’re not too worried about tradition, so is pork shoulder.
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.