If the combination of olive oil and dessert falls outside your comfort zone, I guarantee this cake will make you a total convert. This luscious specimen has the richness of a traditional pound cake but a more complex texture, all complemented by the haunting fruitiness of extra-virgin olive oil. Almond meal, or almonds ground until fine, gives it a delicate nuttiness. Completely addictive on its own, this cake is even better dressed up with fresh spring cherries scented with fresh bay and a tangy dollop of crème fraîche. These pretty, yellow- and pink-hued cherries are more commonly known as Rainiers, but I like this moniker better because one of the restaurants sits perched atop Seattle’s Queen Anne Hill. It’s essential to use fresh bay leaves in this recipe. Dried bay is too strong and will give the cherries an almost medicinal taste, not a quality I look for in a dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.