I love dishes with catchy retro names. The Green Goddess salad was invented in the 1920s by the chef of the Palace Hotel in San Francisco, who made it in honor of British actor George Arliss. The actor was a guest at the hotel while starring in a local production of William Archer’s The Green Goddess. The basic components of this classic California dressing are anchovies, mayonnaise, garlic, tarragon, parsley, and chives. I add watercress to the puréed herbs, which turns the dressing a deep emerald green and adds a clean, peppery flavor. Thick and rich, the dressing coats the romaine leaves the same way a Caesar salad dressing does. Once you have this dressing in your repertoire, you’ll find yourself using it for all sorts of things. Try a dollop over grilled fish, or spread it on bread instead of mayonnaise when making a sandwich.
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.