Season: October to December. I first made this deliciously sweet preserve while staying at a farm on Dartmoor. Melissa, who lived at the farm, came to help with the laborious job of peeling the chestnuts, and we whipped through them in no time. Adding honey to the jam seemed entirely appropriate, since that’s what Melissa means in Greek. I like to spoon chestnut jam into meringue nests and top with cream. Or stir a spoonful or two into chocolate mousse, or dollop it on vanilla ice cream before drizzling with hot chocolate sauce. This preserve also makes a lovely filling for chocolate cakes, and, of course, it can be enjoyed simply spread on crusty bread.
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.