Hibiscus is used throughout the Middle East and Latin America to make a ruby-red herbal tea. You can find the flowers at a tea or herb retailer. This hibiscus cordial is the brainchild of our bar manager and long-time friend Robert Krueger. This cleverly designed cordial brings out a rich color, beautiful floral notes, and a nice citrus flavor from the dried hibiscus flowers. It’s the main ingredient in Rob’s Roselle cocktail (page 71). Vodka and brandy serve to fortify the cordial for longer use.
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.