The basic cake of the French pastry repertoire is génoise, used as the foundation for dozens of cakes and other desserts. While it is essentially sponge cake made with butter, it’s rarely eaten plain or on its own. Rather, it might be moistened with liqueur or sweet or fortified wine (Grand Marnier, Sauternes, or Oloroso sherry, for example) and served with a little whipped cream or used as a building block for other desserts like Trifle (page 651).
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.