Luscious persimmon fruits blow in and out of markets in late fall. They grow wild in North America—I’ve found them while foraging in Maryland—but the native species is small and astringent. The two kinds found in stores are cultivars from Asia. Hachiyas are oval-shaped and must be completely soft, all the way down to the base, before being eaten. Fuyus, which look like flat tomatoes, are eaten firm. If you can wait until it ripens, the Hachiya has more flavor, but the Fuyu works just as well in this recipe.
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.