Creating a whole book with lots of recipes for sorbets means that you run the risk of using the word “refreshing” too often. But this sorbet is truly the most refreshing of them all, so I saved that word to describe it. Each bite is pure, frosty bliss. I use a rosé wine that’s not too sweet, with a touch of fruitiness. You could use almost any blush wine that leans toward the dry side as well, though in saying so I risk losing cred in the eyes of wine lovers and oenophiles. Because of the quantity of wine in this sorbet, it will not freeze very firmly in your ice cream machine and will be somewhat soft when you scrape it out. But don’t worry. When you go to serve it a few hours later, you’ll find that it’s the perfect texture, and yes, very refreshing.
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.