The classic Indian spinach dish saag aloo, where spinach and potatoes are added to spiced and softened onions, is often cooked a while longer than I would like it to be. Authentically, the spinach goes in before the potatoes, so that it makes an impromptu sauce. Delicious. But I sometimes make it less than classically, keeping the spinach almost whole and adding it last, so that it comes to the table singing brightly, more as an ingredient than a “sauce.”
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.