Season: September to November: A good pickled onion is perhaps the doyen of the preserves cupboard–but how do you like yours? Crisp or soft, sweet or sour, mildly spiced or chile hot? The beauty of this recipe is that it can be used to make your onions (or shallots) just the way you like them. I like mine sweet, so I use honey in this recipe, but you could dispense with honey or sugar altogether if you like a really sharp pickle. I also go for cider vinegar, rather than the more traditional malt, because the flavor is less aggressive. The blend of spices used here suits me nicely, but you could also use coriander, cumin, or celery seeds–or any other spice you fancy. If you want crisp onions, use cold vinegar; if you like them soft, heat the vinegar first.
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.