The fry-up has always appealed to me, in particular the bits that stay put at the bottom of the pan, the crusty scrapings that brown rather too much. I call them “the pan-stickings.” One of potato and duck fat is a deep-winter supper of immense pleasure; another of herb-speckled sausage meat and zucchini. This is robust cooking, crisp edged and flecked black and gold. It is not for those days when you want something genteel or elegant. This is the sort of supper to pile on a plate and eat with a cold beer. The latest of my fry-ups is extraordinary in that two generally sweet ingredients come together to produce a deeply savory result. The key here is not to move the ingredients around the pan too much, letting them take on a sticky crust while allowing them to soften to a point where you can squash them with little or no pressure. The caraway seeds, which people tend to either love or hate, are entirely optional.
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.