Many recipes that pair carrots with orange call for cooking the carrots with orange juice. Here, I use strips of peel instead, so that you get just a hint of orange, keeping the flavors bright. In the restaurants, we use Thumbelina carrots, a cute, round variety with incredible sweetness. Don’t go crazy chopping the mint—you don’t want to turn it into paste. Just do a few quick strokes with the knife, toss with the carrots, and serve right away. You might want to caution your guests not to eat the orange peel.
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.