These are dead easy to make and have endless applications in the kitchen. Use them to baste or brown ingredients and they will add pizzazz and excitement to stews and roasts. Likewise, they will jazz up a panful of onions or other vegetables for a soup or sauce and impart character to fish dishes. Herb oils come into their own when drizzled over summer or winter salads; they are also excellent used in mayonnaises and dressings. The basic principle is to choose robust flavorings and leave them for long enough to impart their mighty characters to the oil. Always use a good-quality oil as your base (see pp. 30–31). In all cases, to prevent the oil from becoming rancid, store in a cool place and use within 6 months.
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.