The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread.
There’s nothing better on a grilled burger than a ripe summer tomato, but in winter, sun-dried are a more flavorful choice than wan, out-of-season fresh tomatoes.
Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish.
High heat adds flavor fast to this salmon, which is drizzled with bacon fat, then seasoned.
In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.
All the rich flavor of hot chocolate—in cake form.
In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.
All Weeknight Recipes
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