While winter squash and pumpkins aren’t usually associated with Mexican food, they are actually found in many dishes across the country, especially in Oaxaca. The candied flesh is used in desserts, and its seeds are used in sauces called pipiáns. This recipe utilizes both the flesh of butternut squash, which is roasted until it caramelizes, and the seeds, which are toasted for a crunchy garnish. Serve this hearty bisque for dinner on a cool autumn night, or pour it into individual shot glasses for a savvy appetizer.
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.