Season: July to August. The big, platelike leaves of the nasturtium plant (Tropaeolum majus) are abundant throughout the summer and often well into the golden months of autumn. With their peppery flavor, they make the perfect base for a fiery pesto. Add a sprig or two of garden mint, a few golden marigold petals, and some spicy nasturtium seeds and you have a wonderful sauce to stir into pasta, swirl on soups, or just smear in a sandwich. Pick the leaves on a warm, dry day–ideally, earlier in the summer, before the caterpillars have decided to feast on them. Whenever I make pesto, I replace the traditional Parmesan with a hard goat’s cheese, matured for a year. It makes an excellent alternative to Parmesan in all kinds of dishes.
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.