Season: August. This traditional sweet vegetable pickle, Indian in origin, is the ultimate August preserve for me. The time to make it is when garden produce is at its peak and there is ample to spare. You can use almost any vegetable in the mix, but make sure you include plenty of things that are green and crisp. The secret of a really successful piccalilli is to use very fresh vegetables and to take the time to cut them into small, similar-sized pieces. The recipe first treats the vegetables to a dry-brining, which helps to keep them really firm and crunchy, then bathes them in a smooth, hot mustard sauce.
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.