Chef Alex Lee of Daniel taught me his way of starting to create recipes: taking an ingredient and then making a list of all the other flavors or ingredients that go well with it. He also prompted me to start thinking about the possibilities of pairing vegetables with sweets. In this dessert, I match the earthiness of chocolate with the earthiness of beets. When you make the candied beets, use a mixture of red, golden, and chiogga (the candy-striped ones) for the prettiest presentation. You’ll need separate batches of Simple Syrup for each type of beet to keep the colors intact. You’ll be roasting more beets than you need for the cake. Use the extra puree to make Raspberry-Beet Sauce.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.