To be honest, I didn’t used to care for salmon. I tried a number of different methods of cooking it and none had ever worked for me. Then, finally, I asked my friend Mario Lopez for advice, and he responded with two words: “honey glaze.” That was it! Honey cuts the richness that I used to find overpowering while underscoring the salmon’s own sweetness. Baking the fish in paper packages, called en papillote in French, allows thicker cuts to cook all the way through without getting dry, and (better yet) keeps the mess to a minimum. Plus, it’s fun to open them at the table—just be careful not to get burned by the steam! Serve with Garlic Green Beans (page 141) or a green salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.