Pot-au-feu (literally “pot on the fire”) is sometimes described as the national dish of France. It certainly embodies one of that country’s primary tenets of cooking: taking inexpensive and widely available ingredients and, with a bit of careful tending-to and extended cooking, turning them into a dish fit for a king. Calling it a one-pot dish, however, is a bit of a misnomer; sure, most everything is cooked in the same pot, just not at the same time (the potatoes are always cooked separately). What you end up with is a multifaceted meal that retains the taste of each of its components. If you want to follow tradition, serve the broth as a separate course, then present the sliced meat and vegetables on a platter. Choose among mandatory accompaniments—fresh horseradish, assorted mustards, cornichons (or gherkins), and sea salt—and be sure to offer toasted bread for spreading with the marrow scooped from the bones.
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.