All of our nut brittles are extraordinarily simple. We use skinned (blanched) nuts, unroasted and unsalted. They take one part nuts to two parts sugar and about ten minutes of time. Nut brittles are one of few things we measure by volume, so no gram weights are needed here. There will always be a small amount of caramel and nut left in the bottom of your pan after making the brittle. No worries! We’ve never met a person who can make this brittle without leaving a trace of it behind. Here’s a hint: the best way to clean hardened caramel out of a pan is by putting water in it and boiling it. The hot water will dissolve the caramel and the pan will be a snap to clean.
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.