Remember that pizza or focaccia is simply dough with something on it, so feel free to experiment with flavorful toppings. Because focaccia is thicker than pizza it often takes longer to bake, so some toppings are better left off until the final few minutes of baking, especially dry cheeses such as parmesan (focaccia baked in round cake pans perform more like pizzas, so they can be fully topped prior to going into the oven). Some ingredients, like fresh pesto or aioli, are even better when added after the pizza or focaccia has finished baking. Most commercial pizza sauces work fine, but if you enjoy making your own, which is quite easy and highly recommended, remember that canned tomato products do not need to be heated up or cooked since they will be cooked on the pizza or focaccia. Here are my favorite sauce and herb oil recipes.
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.