The intense orange color, meltingly tender texture, and wonderful flavor of gravlax give it an allure shared by few fish preparations—not bad for a dish whose name means “buried salmon” in Swedish. The curing process intensifies the color, tenderizes the texture, and enhances the flavor. Although most chefs jazz up gravlax with sauces and side dishes, it is brilliant on its own or with just a few drops of lemon or mild vinegar. And the rankest kitchen novice can make it at home. Be sure to check your salmon fillet for pinbones, the long bones that run down the center of the fillet; these are not always removed by routine filleting. Press your finger down the center of the flesh and you will feel them; remove them, one at a time, with needle-nose pliers or similar tool.
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.