Season: June to October. Hugh Fearnley-Whittingstall, whose recipe this is, thinks the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavor of the berries. The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavor. Low-sugar jams of this type are often called fridge jams (see p. 36). In fact, as long as it is capped when still above 195°F, this preserve will keep well in the pantry. However, once it is opened, you must keep it in the fridge. It won’t last long after opening – maybe 2 or 3 weeks – but as it tastes so very, very good, this is unlikely to be a problem. It’s one of those things you’ll find yourself eating straight from the jar, maybe in the middle of the night! This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings. Best of all, layer it with toasted rolled oats, cream, Drambuie, and honey for a take on Cranachan, the traditional Scottish dessert.
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.