In their simplest form, quesadillas are warm corn tortillas encasing spicy melted cheese, but the basic construction simply begs to be built upon. See the variations and keep in mind that the possibilities are endless—take advantage of what you have in the refrigerator or garden. Fresh corn tortillas are best, but flour ones are acceptable. You may dry-sauté the quesadillas, with no oil, in a nonstick or well-seasoned cast-iron skillet.
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.