In springtime, when farmers’ markets sell really fresh, locally grown asparagus—or if you’re lucky enough to pick spears in your own asparagus bed—cook them by the skillet method. You’ll find it concentrates the natural sweetness and subtle asparagus flavors that are at their peak for only a day or two. Butter and cheese are natural complements to asparagus, and here they both get a final delicious toasting. For details on how I trim asparagus—and a fine cooking method for the year-round spears that have been shipped to supermarkets—see the Scallion and Asparagus Salad recipe (page 35).
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.