Roasting the squash before incorporating it into the rice concentrates the flavor and adds great depth to this vibrant fall risotto. I use butternut here, but any firm-fleshed fall squash or pumpkin would work; kabocha would make an especially nice substitute. Cold-pressed hazelnut oil has a distinctive, nutty flavor, less pungent than some other nut oils, such as walnut. You can find some good brands from France, and one or two nice local oils that hail from the nut orchards of the Northwest. Although it’s expensive, it’s a great oil to use on salads and with certain desserts.
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.