The key to good tapenade, not surprisingly, is good olives. I like the oil-cured kind for this, but they must not be too dried out or they become unpleasantly acrid, and no amount of olive oil can save them. So taste one before buying. (Regular canned black olives are fine too if you can’t find olives in bulk.) In Provence, considered its home, tapenade is used mostly as a spread for plain toasted bread or Crostini (page 41). But it’s also great as a dip for raw vegetables, on sandwiches of any type, or as a quick spread to put on meat or fish before roasting or after grilling or broiling. It will keep, refrigerated, for about a month; always bring back to room temperature before serving.
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.