The much-maligned mélange gets its name from the undeserved yet pervasive bad reps held by each of the three principal ingredients in this delectable side: turnips, Brussels sprouts, and chestnuts. But I guarantee you’ll find that baby turnips are sweet and juicy and bear no resemblance to the bitter root vegetable you think you know. Gently sautéing wedges of fresh Brussels sprouts renders them crisp-tender and nutty, while browning chestnuts in a cast-iron pan makes removing their skins a snap, giving you unfettered access to the earthiness inside. Pork jowls, as the name implies, are pig cheeks. When cured, jowls become guanciale; braised, they offer amazing versatility and can then be sautéed, grilled, or added to soups. Like pork belly, jowls have tons of flavor and are very rich. I find that braising helps tame them a bit and makes the cut a little less intense. You’ll probably need to special order this cut from your butcher, but it’s worth it. You’ll need to start this recipe one day ahead.
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.