Season: September to December. Hawthorn is a lovely tree that grows throughout the United States. Frothy white blossoms herald the beginning of summer, and the fading flowers later give way to clusters of blood-red berries, or haws. These swathe the trees from early autumn well into winter-sometimes even through to the new year. The peppery, lemony little berries are too tart to eat raw, but I love them cooked into this sweet-sour sauce. Hawthorn tends to fruit prolifically, so you should have little trouble gathering enough haws. Do avoid picking from roadside bushes, however, as these may have absorbed fumes and pollution (although, for some reason, they often seem to be laden with the biggest and juiciest berries of all!). Serve haw ketchup with rich meats such as venison or slow-roasted pork belly. It is also terrific drizzled over Welsh rarebit. My favorite way to enjoy this spicy sauce, however, is with a really good nut roast, served with a crisp green salad
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete 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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.