Partially cooking the potato and chilling it before grating serves two purposes: the potato gets thoroughly cooked within the sausage mix, which it won’t if it is added raw, and the sausage doesn’t turn out soft and mushy, which it will if the potato is cooked and mashed first. I prefer to get a jump start on this dish by preparing the potato a day ahead and chilling it overnight. But if you’re in a rush, several hours will do the trick, in which case, use the freezer to hasten the chilling. Rather than the standard Swedish accompaniment of mashed potatoes, I serve the sausage with a side of colorful, almost candylike roasted beets topped with sour cream.
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.