Beets and beet soup are as old as the Talmud, in which the dish is mentioned. Borscht, brought to France most recently by Russian immigrants before World War I, is still very popular served either hot or cold, depending on the season. Although there is a meat version, made with veal bones and thickened with eggs and vinegar, I prefer this lighter, dairy beet soup. The French use a bit more vinegar and less sugar than in American recipes, proportions that allow the beet flavor really to shine through. The soup is traditionally topped with dill or chervil, but I use whatever is growing seasonally in my garden, often fresh mint. The combination of the bright-pink beets, the sour cream or yogurt, and the green herbs makes a stunning dish.
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.