Every year at passover, I make too much gefilte fish. In fact, when I made gefilte fish one year with Jackie Lyden on National Public Radio’s All Things Considered, I used 27 pounds of fish! Hadassa Schneerson Carlebach, a fascinating woman (see page 140) who worked with her late father making and providing matzo and other kosher food for observant Jews in detention camps in France, gave me this recipe for gefilte-fish-stuffed cabbage. Flavored with slowly cooked peppers and tomatoes, it is a great way to use up leftover patties. Even avowed gefilte-fish detesters love this dish. A cooking tip: I put the cabbage in the freezer for two days, defrost it for a day, and then use the limp leaves to wrap the fish.
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.