Loaded with asparagus and crab, this soup is elegant looking and delicately flavored. Vietnamese consider it special-occasion fare because it features asparagus, a pricey ingredient introduced by the French as an imported canned good. In Vietnamese, asparagus is mang tay, literally “French bamboo,” an apt name as both asparagus and bamboo shoots grow quickly. Resourceful Viet cooks often maximize the asparagus flavor by adding the spears and their canning liquid to the soup. But the taste is nonetheless rather flat, and canned asparagus is mushy. To achieve a strong asparagus flavor, I use fresh asparagus to prepare the soup. Asparagus declines in sweetness as soon as it is harvested, so choose only the freshest. Spring is asparagus season, and at farmers’ markets the spears are sold within twenty-four hours of being cut. To keep them fresh, stand them in a tall container filled with about an inch of water. (If the ends look dry, trim them first.) Refrigerate the container; there is no need to cover it with plastic.
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.