When you get past using parsley as a garnish and sprinkle a handful on top of a dish just before serving, you begin to appreciate the bright, clean flavor of this common herb. And when you realize that it remains in season far longer than basil, rosemary, or other popular herbs, you get a further sense of its value. You can also blend parsley with vinegar to make a sharp, spiky sauce that is an ideal accompaniment to the simplest grilled, broiled, or roasted meat—great on well-browned steaks, pork, or chicken, or on Salmon Burgers (page 107).
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.