In a showcase dish for slow-cooking-meets-quick-and-easy, sausage and lentils come together in a hearty combination for cool weather. The slow part is making the sausage, which is actually a cinch and can be done days in advance. The quick-and-easy part is that the dish cooks in about half an hour. Of all the many, many kinds of lentils, which vary in size, color, and their use in cooking, French green lentils are perfect for preparations such as this one where you want the lentils to cook up soft to the center while retaining their shape and not collapsing into a puree, as would be desirable, for instance, in an Indian dal. The soupçon of balsamic vinegar is stirred in just before serving so its tang and aroma remain bright and boldly present, not faded into the background.
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.