Endive is a slightly bitter lettuce, but bitter isn’t necessarily bad; just consider it a vegetable for grown-ups. Our palate senses sour, salty, bitter, sweet, and umami (for more on umami, see page 239). When these flavors come together in balance, we perceive a dish to be delicious. Most Americans think of lettuce as a vegetable to be eaten raw. Europeans, however, prepare lettuce soups, as well as sauteed and braised lettuce. Step out of the box (or the salad bowl) and give this French version a try.
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.