I retain a soft spot for canned asparagus. Not as something to eat with my fingers (it is considerably softer than fresh asparagus, and rather too giving), but as something with which to flavor a quiche. The canned stuff seems to permeate the custard more effectively than the fresh. This may belong to the law that makes canned apricots better in a frangipane tart than fresh ones, or simply be misplaced nostalgia. I once made a living from making asparagus quiche, it’s something very dear to my heart. Still, fresh is good too.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.