Pistou is the French version of pesto. As in Italy, it’s used with pasta or dolloped on soups or stews for additional flavoring. Make this sauce when herbs are plentiful, and freeze some for later. I like to freeze it in ice-cube trays; once the cubes are frozen solid, I transfer them to a sealable freezer bag or an airtight container and freeze for up to 1 month. Pine nuts are traditional, and walnuts are a good choice for a delicious hint of bitterness. But pecans give the sauce a rich, buttery flavor. Try it also with other herbs—parsley, cilantro, or even nasturtium leaves for a little spicy kick.
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.