This salad uses Oven Potatoes rather than fluffy, starchy boiled potatoes. The difference is that the potatoes, browned with the help of a little oil and cooked without water, are crusty, giving the salad a new texture. Dress the salad with either mayonnaise or vinaigrette. A little dry rub on the potatoes will add robust flavor and rusty color to the dressing, a perfect side for lightly seasoned meats and fish. If you’re serving potato salad with peppery rubbed cheater BBQ, season the potatoes only with salt and skip the dry rub. One dry-rubbed menu item per meal is usually plenty.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.