Recipes aren’t written in stone, which is a good thing (literally speaking), because lifting a cookbook would be a Herculean chore, and because (figuratively speaking), I love to tinker with recipes and am always thinking of ways to improve them. Lemon has always been one of my favorite flavors of frozen yogurt, as I like things that are tart and tangy. But I often wondered how some commercial lemon ice creams and frozen yogurts got that extra zing that homemade batches lacked. The answer came to me when I was in an ethnic spice market and saw little bags of citric acid crystals. I brought some home and did a test, adding just a few granules to the frozen yogurt mix before churning. When I dug my spoon in, I realized with the first taste that I’d found exactly the flavor I was looking for.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.