Of all the winter squashes, butternut is my favorite. Not only is it easy to peel for soups or gratins, but its flesh is also exceptionally creamy and sweetly invites a sausage filling. Stuffed with pork and chestnut sausage, these squash boats can stand alone as a main course, with steamed rice and a sturdy-leaf green salad for side dishes. They also make a notable side dish for a holiday turkey or crown roast. For precooking the squash, I like to take the microwave advantage. It’s ever so much faster. But for finishing the dish, I use the oven because it produces a toastier, more visually appealing look.
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.