This ice cream is very popular at a wine bar I frequent, where it’s served floating in a fruit soup surrounded by fresh berries. The contrast between the parsley-flecked ice cream and the rosy red berries floating in pink syrup is almost too lovely to eat. But after a few glasses of wine, inhibitions are lost and you’re more susceptible to sly attempts of culinary persuasion. Believe me, the combination sounds perfectly reasonable after a couple of glasses of Chablis. I use only flat-leaf parsley, which has a subtle hint of anise flavor. It first gets blanched and then shocked in ice water to preserve its brilliant green color. Note that this recipe makes only about a pint of ice cream, perfect for a small get-together. Double the amounts if you wish.
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.