Fresh citrus juice is ideal for making granita; it is easy to extract and it freezes particularly well. For variety, use an equal amount of any type of citrus juice in place of grapefruit. Campari lends a pleasant bitterness and dash of color to grapefruit granita; add 3 tablespoons to the proportions below. To make apple granita, puree four peeled and cored apples in a food processor with 1/2 cup water and the juice of one lemon (to preserve the color); strain, and you should have 2 cups juice. For watermelon granita, puree about 3 cups cubed melon in a processor; strain.
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.