This is a simple marriage of butter, shallots, and mushrooms, splashed in a dose of hard cider (the dry, sparkling kind from France or England, sold nearly everywhere you can buy beer and wine) and used to poach fish in a hot oven. The fish may be haddock, cod, monkfish, halibut, red snapper, or any other white-fleshed fish. The cider provides a distinctively sour fruitiness, not at all like white wine, and the completed dish has complementary textures: crunchy shallots, meaty mushrooms (portobellos are good here), and tender fish.
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.