Cod is a very delicate fish—it will flake apart easily—so a nonstick baking pan is a great help. The seasoned bread crumbs I use as a topping for the cod are very versatile; if you don’t care for cod, or if you can’t find it, keep this preparation in mind for seasoning other baked fish. Traditionally, salmoriglio is prepared with parsley, and that is how I present it here. But you can substitute other herbs, like thyme, that will marry well with the herbs you use to top the fish. If you have fresh basil, shred a few leaves and toss them in with the tomatoes.
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.