This is not the pickled ginger served at most Japanese restaurants: It’s better, because it contains no preservatives or coloring. It will not turn pink, or only slightly, but it will be delicious. You may have to play with the sugar content: Some people like it far sweeter than others. Two tablespoons, the amount I use here, is the minimum. If at all possible, use fresh young ginger for this recipe. It will be pinker, with a soft, smooth skin, not woody, like most of the ginger at the market (which is fine for other recipes and uses). Young ginger is easier to peel and slice, and the resulting pickle will have a more delicate texture.
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.