If I have a jar of candied ginger within arm’s reach, there’s an excellent chance that you’ll find my hand reaching into it. Yes, you can buy candied ginger, but it’s not at all difficult to make your own. From one good-size knob of fresh ginger, you can make enough so that even if you are caught with your hand in the ginger jar as much as I am, you’ll have some left to toss with fruit dessert, such as the Nectarine-Berry Cobbler with Fluffy Biscuits (page 104) or to add to a batch of Nonfat Gingersnaps (page 200). Take time to cut the ginger across the grain into thin slices no thicker than a coin because you want to make sure that any fibers in the ginger are minimized. If you can find young ginger in the spring, you should definitely use it.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.