This ubiquitous Asian condiment does not need to be purchased. In fact, it has a wonderful, bright flavor when made at home. In the late summer, when chiles are at their peak red color and spicy-fruity flavor, I buy a bunch at the farmers’ market and make a batch or two of this sauce. Keep the sauce uncooked if you enjoy a wild, robust flavor. Or, cook the sauce for a more mellow finish. I often blend different kinds of chiles so as to not create too much of a burn.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete 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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.