Pecans—all nuts—will go rancid if not stored properly. To stay fresh, pecans should be refrigerated or frozen in an airtight container; they will keep for up to two years without loss of flavor or texture. In the fall, when pecans are in season, buy enough for the year and freeze them. You’ll taste the difference. The flavor of this dish takes me back to childhood. I loved so much when Mama made this dish of tender acorn squash with their centers filled with melted butter and sugar. You can keep the pumpkin pie. Instead, serve me a helping of this dish!
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete 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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.