Although I like to make this chunky sauce all year long and I use it to top everything from Super Lemon Ice Cream (page 85) in the winter to Fresh Apricot Ice Cream (page 76) in the summer, you can make it more winter-holiday-friendly by adding a handful of dried cranberries in place of some of the pecans, using the variation at the end of the recipe. Then try it ladled over Cinnamon Ice Cream (page 38) for a real treat. If possible, make this sauce in advance and let it sit for a few hours, so all the ingredients have a chance to mingle and meld together deliciously.
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.
A generous glug of stout gives this snackable loaf a malty depth.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.