In France, for Rosh Hashanah and Passover, tongue, with its velvety texture, is often served with a sweet-and-sour ginger sauce. In some homes the tongue is put on the table as a symbol of the wish for success in the New Year. Spicy-sweet sauces often accompanied pickled meats in Alsace, where sugar was first used as a condiment rather than as a dessert sweetener. By the time the meat had been pickled, desalted, and then cooked, it had lost much of its flavor, so sugar, ginger, and other spices ensured a good taste. Jews have a long history of treating tongue, an often scorned cut of meat, as a delicacy. It is preserved and pickled in a salt brine with garlic, pepper, spices, sodium nitrite, and sodium erythorbate. The tongue is then boiled, the skin peeled off, and slices of meat are served with a sauce.
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.