This is the best way I know to prepare ripe plantains, a classic Caribbean dish that is served with Crock-Pot Cuban Ropa Vieja (page 113). Ripe plantains are so sweet that they can actually be prepared this way and served over vanilla ice cream. But don’t let that sweetness intimidate you. Sweet often complements savory, and these are especially wonderful with hearty stews and grilled red meat. If the plantains are very mushy, they’ll need to be sliced thicker and will cook faster because they have more sugars, which caramelize really quickly in the hot oil.
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.