With its clean taste and light body, Court Bouillon is used to poach fish, shellfish, and lean white meats such as chicken and veal, when you want to impart only subtle flavor. It can be as simple as a few aromatics steeped in water or more complex with a fruity white wine or other acidic ingredients, such as vinegar or lemon juice. As with stocks, you should feel free to improvise with whatever is in your vegetable bin (or garden, if you have one). The ingredients called for here are common, but you can leave out some or replace them with other mild-tasting herbs or vegetables. The goal is to avoid overpowering the food that will be poached in the liquid.
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.