A friend of ours is a hunter, and we created this ball after he brought us back the goods from a successful outing. It’s based on a classic Cumberland sauce, and we’ve added a touch of chocolate and butter to add richness and the extra fat that the lean and gamy venison requires. Venison is typically paired with juniper berries, which we like to crush and mix in along with a splash of port wine. Serve with Mushroom Gravy (page 63) and Smashed Turnips with Fresh Horseradish (page 80).
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.