A classic Spanish tapa, cooked quickly in small ramekins and served sizzling. In Spain, the ramekins are put over direct heat, which, frankly, makes me nervous; I use a heavy skillet and take that right to the table. The Spanish are practically obsessed with the type of shrimp they use and prefer them to be fresh rather than frozen; but most of us don’t have much choice. That’s okay: as long as the shrimp are of high quality, the dish will be delicious. Double the amounts here if you want to serve this as a main course, and, no matter when you serve it, be sure to offer bread as well; the sauce is incredible.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.