A foodie friend of mine was in the hospital for leukemia treatments when his caregiver called me. Our buddy wasn’t having a great day, and it didn’t help that his doctors were saying he couldn’t have his favorite pick-me-up food, fruit. Now this is a guy who can eat a quart of strawberries at a sitting. In a sense the docs were right; raw fruit can contain bacteria, a problem for people with low white blood cell counts, which show they’re prone to infection. But I had a solution. I told his caregiver, “He can have fruit; you just have to cut it up and heat it thoroughly to kill off the germs.” The docs had no objections, the caregiver came in with a beautiful medley of stewed seasonal fruit, and my friend was thrilled. So if you’re concerned about raw fruits, this is the recipe for you. The heat, along with a little bit of lemon juice and a pinch of sea salt, breaks down the fruit’s fiber, making it soft but not mushy. I used apricots and cherries here, but any fruit in season will do.
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.