I created this dish following a particularly inspirational visit to the farmers’ market, one of those visits where every vegetable looks like something holy and you want to take home every variety laid out in front of you. Think of this soup as more of a philosophy than a recipe. Use the very best, freshest, tiniest baby spring vegetables you can find, either following the guidelines here or substituting whatever looks best in the market, then accent their sweetness with just a hint of mint, lemon verbena, or cicely. If you do use favas in the recipe, be sure to follow the directions here for removing their skins; using the traditional blanching method will result in overcooked beans. The Cincinnati radish makes the soup a very pale, pretty pink that looks gorgeous served in shallow white bowls. Because this is such an easy soup to make, I also like to serve it in demitasse cups or small mugs as a walk-around first course for a relaxed spring get-together.
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.