Here sorrel brings both acidity and lightness to an often heavy mixture. You can substitute watercress or spinach for the sorrel to similar effect, especially if you add a squeeze of lemon at the end. Though it has only two primary ingredients, this soup is quite complex, particularly when you begin with good stock. The best lentils to use here are lentilles du Puy or other small dark green ones. Use the greenish brown variety only if you cannot find these.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.