Chestnuts and dried mushrooms have a wonderful affinity for each other. Their unusual flavors and textures seem distantly related; they are both meaty and complex, chewy but neither tough nor crunchy. With shallots and plenty of black pepper for bite, the combination makes a great pasta sauce. And though chestnuts are a pain in the neck (the fingers, actually) to peel, the good news is that their complex, fragrant flavor is so powerfully distinctive that just a few can have an enormous impact on a dish. So although it may take thirty seconds to a minute to process a single chestnut, if you need only a dozen or so for a dish, the work amounts to about ten minutes. And in a creation like this one, the time is well worth the effort.
A generous glug of stout gives this snackable loaf a malty depth.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.