This North African stew is named for the traditional dish it is cooked in. A tagine is a clay pot that consists of a shallow round base and a cone-shaped lid designed to allow all the moisture to flow back down into the base during cooking. The stews known as tagines are often thickened (and flavored) with dried fruits; the recipe here contains dried apricots, but prunes, raisins, and dates are also common. In France, tagines are often accompanied by couscous; while flatbread is more typical in Morocco. This is a nonbrowned stew, similar to the veal stew on page 205, though far simpler to prepare.
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.