Season: Late summer to autumn. The aromatic essences of fresh herbs and flowers can be captured beautifully in a jelly. These preserves are great to have in the kitchen, as they add a sweet piquancy to all kinds of food, simple and rich. Cooking apples and crab apples are both ideal choices for the basic jelly. Excellent sources of pectin and acid, they nevertheless have gentle flavors that will not overwhelm the herbs. Serve mint jelly with lamb, sage with fish, basil with poultry or game, parsley with ham, and rose-petal jelly (see below) with wafer-thin, buttered bread. Any herb jelly will also be delicious with soft cheeses, pâtés, and terrines.
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.