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.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
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.