Season: Late September to October. The shapely rosehip is the fleshy fruit of the rose. The orange-red berries that appear in the autumn contain a crowd of creamy-white seeds protected by tiny irritant hairs, which is why they should never be eaten raw. Rosehips are rich in vitamins A and C and have long been used for making jams, jellies, wine, tea, and, of course, syrup. This recipe is based on one issued by the British Ministry of Defence during the Second World War when rosehips were gathered by volunteers. The syrup made from the fruit was fed to the nation’s children. Use this rosehip syrup mixed with hot water as a warming winter drink. I also love it drizzled neat over rice pudding or pancakes. Or try this recipe of Hugh Fearnley-Whittingstall’s for a refreshing summer cocktail: pour 2 tablespoons of rosehip syrup into a tall glass. Add 1/4 cup of white rum and mix well. Add a few ice cubes and pour in about 2/3 cup of tart apple juice. Garnish with a sprig of mint and serve with a straw.
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.