Quickbreads use baking powder or baking soda or both as leavening agents and therefore require no kneading or rising, as do traditional yeast breads. This quickbread recipe comes from my cousin-in-law Lisa, whose mama passed it on to her. It was originally baked in a loaf pan, as it is here, but I also like to bake it in a 9-inch cake pan. The temperature stays the same, but the cooking time will reduce to 30 to 45 minutes. It’s great for breakfast, an afternoon snack, or topped with ice cream for a delicious dessert.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.