Whenever the two-pound bags of frozen shrimp are on sale (the bigger the shrimp, the better), we throw one in the freezer and the other in a brine before a quick trip under the broiler. If you’re not near live shrimp, choose bagged frozen ones because the fish counter’s fresh is often the same stuff already thawed. You’ll get perkier results thawing them in a salty bath, which puts a little ocean back in. This recipe is ripe for tinkering. Vary the rub and swap the butter for olive oil. If you skip the brine, use a dry rub with salt instead. Smoked sea salts and smoked paprika chic it up, but the bare-bones version is always a home run with kids. Pull a skewer through a warm corn or flour tortilla, and top with shredded cabbage, cilantro, onion, and a quick chili powder mayonnaise, à la fish tacos. Delicious.
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.