This recipe serves two, but it can easily be doubled or cut in half. Potatoes and eggs cooked like this are best when prepared from start to end in the same pan, so the potatoes stay crispy and hot. You might want to do one panful at a time the first time you try this recipe, but once you eat this, I guarantee it will become a favorite and soon you’ll get the knack of working two pans at once. Serve for breakfast, or as lunch with a salad.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.