The first African dish I tasted and truly enjoyed was Senegal's Chicken Yassa. The chicken marinated in lemon and onion was served with rice in a brightly decorated enamel basin. The thrill of eating in Senegal in the open air and the delicious gustatory counterpoints of lemon, chile, onion, and chicken combined to make my first taste of this dish one of my favorite culinary memories. Later, I served the dish in a modified version on the "Today Show." It has become my trademark dish, and many of my friends, if they haven't had a Yassa in a while, will ask for it. I've gotten so bold about my Yassa, that I've served it to my Senegalese friends. It's relatively simple to prepare and a perfect introduction to African food.
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.